Friday, July 15, 2016

Greek Pasta Salad ~ Flashback Friday




I originally posted this recipe in the summer of 2010 using sea shell pasta.  Today's version features three-cheese tortellini and added sweet peppers.  It is also a larger recipe...a perfect salad for that potluck picnic coming up.  We enjoyed it at a potluck picnic for twelve recently and then served the leftovers at a backyard BBQ the following day.
  • 2 pound/ 750 gr 3-cheese tortellini
  • 1/2 cup basil pesto
  • 1/3 cup sour cream
  • 1 English cucumber, chopped (or 4 mini cuc's)
  • 3 cups cherry tomatoes, halved
  • 1 cup chopped sweet pepper (red or yellow)
  • 1/2 cup diced red onion
  • 2/3 cup crumbled feta cheese
  • 1/2 cup pine nuts, toasted
  • black olives, (optional)
  1. In large pot of boiling, salted water, cook pasta according to directions on package. Drain. Rinse under cold running water and drain well. Allow pasta to cool.
  2. Combine pesto and sour cream in small bowl.
  3. Place pasta in large salad bowl, together with cucumbers, tomatoes, peppers, onions, cheese, pine nuts and olives.
  4. Add dressing and toss to coat.
  5. Refrigerate until serving.
Serves 12

 

3 comments:

  1. The three cheese tortellini is something I have never worked with - where can I find this? The basil pesto as well...? I'd also like to know what brand of feta cheese you prefer - I don't care for brined feta, and the brick type I purchased formerly at Safeway is no longer available. Thank you so much!

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    1. The three-cheese tortellini is in the 'fresh pasta' section at the grocery. The basil pesto is in the pasta sauce aisle...I use Classico Signature brand but there are others. For salads, I prefer the Cracker Barrel Feta crumbled cheese(comes in a bag)...and I like the one with added oregano, sundried tomatoes and black pepper. All are available at Safeway. :)

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  2. I am making this for dinner tonight!!! Thanks for reposting this.

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