Creamy Greek Tortellini Salad
with Olives and Feta
All the flavours of a Greek salad come together in one big bowl along with a zippy yogurt dressing and tortellini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
60 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 unit(s)
Mini Cucumber
6 g
Lemon-Pepper Seasoning
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Triticale, Mustard, Sesame, Soy, Peanuts)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 unit(s)
Greek Yogurt
(Contains: Milk)
½ tbsp
Red Wine Vinegar
(May contain traces of: Wheat, Milk, Egg, Fish, Tree nuts, Mustard, Sesame, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Sulphites, Fish, Tree nuts, Mustard, Sesame, Soy, Crustaceans, Gluten)
Not included in your delivery
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Cut cucumber into 1/4-inch half moons.
- Core, then cut pepper into 1/4-inch pieces.
- Roughly chop parsley.
- Drain, then roughly chop olives.
- To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain tortellini, then rinse tortellini under cold water.
- To a large bowl, add yogurt, mayonnaise, olives, Lemon-Pepper Seasoning, half the red wine vinegar and half the parsley. Season with salt, then stir to combine.
- Add peppers, cucumbers, cooked tortellini and half the feta, then stir to combine.
- Sprinkle remaining feta and parsley over top.
- Serve immediately or place in the fridge for 1-2 hrs to let flavours meld.
