Charlotte's Tortellini Salad

Charlotte's Tortellini Salad

58 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Charlotte
Recipe by  Charlotte

“This is a Greek style salad that is delicious! It is hearty enough to serve as the main course.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
  2. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
  3. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

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Reviews (58)

Rate This Recipe
KIMAR
26

KIMAR

Just average. It would be better to use mini tortellini (my guests were cutting their tortellini's in half before eating them). I added 1 minced garlic clove and 1 tsp. oregano due to previous comments that the recipe was bland, and I did increase the amount of the dressing. O.k., but I won't make it again.

Paula
18

Paula

I made this recipe for a Super Bowl party. Everyone loved it and I plan on making it again. I used a flavored feta cheese from the supermarket which gave the salad a little extra flavor. I am adding this recipe to my collection. Thanks!

CISFORCOOKIE
16

CISFORCOOKIE

This was a very tasty pasta salad---great for a warm summer day! I doubled the chicken for my husband's sake and marinated it first in lemon juice, olive oil, garlic, and fresh chopped oregano before baking it. Because I don't love olives, I used a small can (2.25 oz), which seemed to be plenty. Also, I substituted a yellow bell pepper for a green one; they seem less bitter to me. Don't forget to add salt and pepper to the marinade!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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