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Meatless Monday: Tortellini Salad with Avocado and Feta

April 18, 2016 Mary 2 Comments

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Tortellini Salad with Avocado and Feta

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.

It’s flexible.

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.)

5 from 1 vote
Tortellini Salad with Avocado and Feta
Print
Meatless Monday: Tortellini Salad with Avocado and Feta (and all kinds of other good stuff)
Prep Time
20 mins
Total Time
20 mins
 
This salad can be varied according to what you have on hand. Toss the avocado with the lemon juice immediately to prevent it from turning brown.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
  • 1/2 pound / 225 g tortellini approximately 2-1/2 cups / 625 ml uncooked
  • 1 avocado
  • 1/4 cup / 60 ml lemon juice
  • 1 red pepper in 1-inch / 2.5 cm chunks (approximately 1 cup / 250 ml)
  • 1/4 cup slivered sun-dried tomatoes
  • 10 Kalamata olives pitted and slivered
  • 1/4 cup / 60 ml chopped artichoke hearts
  • 12 cherry tomatoes
  • 1/2 large cucumber cut in chunks
  • 1 green onion sliced
  • 1/4 cup / 60 ml olive oil
  • 1 tablespoon / 15 ml balsamic vinegar
  • 2 teaspoons / 10 ml oregano
  • 1 teaspoon / 5 ml dried basil
  • 1/4 cup / 60 ml fresh chopped parsley
  • 1/3 cup / 80 ml crumbled feta
  • Fresh cracked pepper
Instructions
  1. 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.
  2. While tortellini is cooking, place lemon juice in a large mixing bowl.
  3. Peel and chop avocado into 1/2-inch / 1.25 cm cubes. Toss immediately with lemon juice.
  4. Add cooked tortellini and remaining ingredients.
  5. Toss until well mixed. Serve immediately or refrigerate for up to two days.

 

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dinner, make ahead, meatless monday, salads, vegetarian

Comments

  1. Erin @ Thanks for Cookin'! says

    April 22, 2016 at 2:13 pm

    You are soooo right, you CAN’T go wrong with avocado and feta! I love cold salads with tortellini so I’ll be making this one for sure 🙂

    Reply
    • Mary says

      April 23, 2016 at 9:06 am

      Thanks for stopping by:) Yes- the weather is warming up and it’s just right for these types of salads 🙂 (I can’t believe it took me so long to appreciate avocados!)

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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