Mediterranean Tortellini Salad with Red Wine Vinaigrette

Mediterranean Tortellini Salad with Red Wine Vinaigrette might be a good recipe to expand your side dish recipe box. This recipe serves 10. One serving contains 290 calories, 9g of protein, and 17g of fat. For $1.51 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have salt and pepper, sugar, red pepper flakes, and a few other ingredients on hand, you can make it. Several people made this recipe, and 266 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Joanne Eats Well with Others. With a spoonacular score of 51%, this dish is solid. Similar recipes include Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette, Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette, and Antipasto Salad with Red Wine Vinaigrette.

Servings: 10

 

Ingredients:

1 pint cherry tomatoes, halved

1 cucumber, seeded and diced

1/2 cup extra virgin olive oil

4 oz feta cheese, crumbled

1 green bell pepper, diced

2 tsp fresh lemon juice

2 tsp dried oregano

1 red onion, thinly sliced

1/2 tsp red pepper flakes

1/3 cup red wine vinegar

salt and black pepper, to taste

1 tsp sugar

1 lb tortellini

Equipment:

bowl

pot

whisk

Cooking instruction summary:

Bring a pot of salted water to a boil and cook the tortellini according to package instructions.Meanwhile, place the onions in a bowl of cold water to get rid of some of the bite. Drain after 5 minutes.When the tortellini is done cooking, toss together the onion slices, cherry tomatoes, cucumber, bell pepper, feta cheese, and tortellini.In a separate bowl, whisk together the red wine vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly pour in the olive oil and whisk to combine. Season to taste with salt and black pepper. Pour the dressing over the tortellini salad and toss to combine. Serve warm or at room temperature.

 

Step by step:


1. Bring a pot of salted water to a boil and cook the tortellini according to package instructions.Meanwhile, place the onions in a bowl of cold water to get rid of some of the bite.

2. Drain after 5 minutes.When the tortellini is done cooking, toss together the onion slices, cherry tomatoes, cucumber, bell pepper, feta cheese, and tortellini.In a separate bowl, whisk together the red wine vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly pour in the olive oil and whisk to combine. Season to taste with salt and black pepper.

3. Pour the dressing over the tortellini salad and toss to combine.

4. Serve warm or at room temperature.


Nutrition Information:

Quickview
289k Calories
9g Protein
17g Total Fat
24g Carbs
5% Health Score
Limit These
Calories
289k
14%

Fat
17g
27%

  Saturated Fat
4g
28%

Carbohydrates
24g
8%

  Sugar
4g
5%

Cholesterol
27mg
9%

Sodium
526mg
23%

Get Enough Of These
Protein
9g
19%

Vitamin C
22mg
27%

Calcium
137mg
14%

Vitamin E
1mg
13%

Vitamin K
12µg
12%

Fiber
2g
11%

Iron
1mg
10%

Vitamin A
378IU
8%

Vitamin B6
0.15mg
7%

Vitamin B2
0.12mg
7%

Phosphorus
64mg
6%

Manganese
0.12mg
6%

Potassium
196mg
6%

Folate
17µg
4%

Copper
0.08mg
4%

Vitamin B1
0.06mg
4%

Magnesium
13mg
3%

Zinc
0.49mg
3%

Vitamin B12
0.19µg
3%

Selenium
2µg
3%

Vitamin B5
0.27mg
3%

Vitamin B3
0.47mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dark Chocolate Truffles
S’mores Ice Cream Sandwiches and a Huge #Giveaway #IceCreamWeek
Healthy Gluten Free Quinoa Muffins
Grilled Taco and Lime Chicken for Tacos
Chocolate Cookie Ice Cream Sandwiches
Sausage and Pepper Sandwiches
Hawaiian Stone Sour
Chipotle Cheese Fondue with Homemade Pretzels
Chicken Caprese Pasta Salad
Brown Sugar Pecan Coffee Cake with Chai Spices
Food Trivia

Cadbury’s Cream Eggs first went on sale in 1971.

Food Joke

Fred! What did I say I'd do if I found you with your fingers in the butter again? That's funny, Mom. I can't remember either.

Popular Recipes
Gluten-Free Tuesday: Mozzarella Sticks

Serious Eats

Southwestern Pinwheels

Vegetarian Times

Ultimate Stuffed Acorn Squash

Culinary Covers

White Peach Sangria

The Vintage Mixer

Swiss Chard Pesto

Closet Cooking