Meatless Monday: Tortellini Salad with Avocado and Feta (and all kinds of other good stuff)
Prep Time
20mins
Total Time
20mins
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: 6servings
Author: Mary Gillespie
Ingredients
1/2pound/ 225 g tortelliniapproximately 2-1/2 cups / 625 ml uncooked
1avocado
1/4cup/ 60 ml lemon juice
1red pepperin 1-inch / 2.5 cm chunks (approximately 1 cup / 250 ml)
1/4cupslivered sun-dried tomatoes
10Kalamata olivespitted and slivered
1/4cup/ 60 ml chopped artichoke hearts
12cherry tomatoes
1/2large cucumbercut in chunks
1green onionsliced
1/4cup/ 60 ml olive oil
1tablespoon/ 15 ml balsamic vinegar
2teaspoons/ 10 ml oregano
1teaspoon/ 5 ml dried basil
1/4cup/ 60 ml fresh chopped parsley
1/3cup/ 80 ml crumbled feta
Fresh cracked pepper
Instructions
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 1/2-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.