There’s not a lot that can go wrong with avocado and feta.
Toss them with some tortellini, olives, tomatoes, artichokes (or not- you decide), assorted herbs and a dressing and you’ve got dinner.
Or lunch. It keeps well.
Vary this according to what you’ve got on hand. Sun-dried tomatoes? Toss them in. Cucumbers? Those too.
For tomatoes, though, cherry or grape ones are best. Whole tomatoes cut into pieces will get too mushy if you are planning to have any of this for leftovers.
(Try it with a wedge of No Knead Pan Bread on the side.)
- ½ pound / 225 g tortellini (approximately 2-1/2 cups / 625 ml uncooked)
- 1 avocado
- ¼ cup / 60 ml lemon juice
- 1 red pepper, in 1-inch / 2.5 cm chunks (approximately 1 cup / 250 ml)
- ¼ cup slivered sun-dried tomatoes
- 10 Kalamata olives, pitted and slivered
- ¼ cup / 60 ml chopped artichoke hearts
- 12 cherry tomatoes
- ½ large cucumber, cut in chunks
- 1 green onion, sliced
- ¼ cup / 60 ml olive oil
- 1 tablespoon / 15 ml balsamic vinegar
- 2 teaspoons / 10 ml oregano
- 1 teaspoon / 5 ml dried basil
- ¼ cup / 60 ml fresh chopped parsley
- ⅓ cup / 80 ml crumbled feta
- Fresh cracked pepper
- Cook the tortellini in a pot of boiling water until they are tender. This should take about 5 minutes. Drain and cool by running under cold water. Place in large mixing bowl.
- While tortellini is cooking, place lemon juice in a large mixing bowl.
- Peel and chop avocado into ½-inch / 1.25 cm cubes. Toss immediately with lemon juice.
- Add cooked tortellini and remaining ingredients.
- Toss until well mixed. Serve immediately or refrigerate for up to two days.