Meatless Monday: 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

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.