Græsk inspireret Tortellinisalat - En Sommersmag af Middelhavet

Greek-inspired tortellini salad

Ready to take your taste buds on a sun-drenched journey from Italy to Greece without leaving your own kitchen?
I have been experimenting in the kitchen, and the result is a recipe for a Greek-inspired tortellini salad that I am really pleased with.
It combines the best of two worlds: the creamy, satisfying tortellini most of us love, with the fresh, crunchy elements of a classic Greek salad. Every bite balances soft, well-filled tortellini against crisp, fresh vegetables, all brought together with a bright vinaigrette and creamy feta that will have your taste buds dancing to the tune of Zorba.
This tortellini salad is not just full of flavour, it is also easy to make and works equally well for a weeknight dinner or as the star of a summer party buffet. Come along, and let us create a little Greek-Italian magic in the kitchen.

Græsk inspireret Tortellinisalat - En Sommersmag af Middelhavet

Greek tortellini salad

Recipe for a Greek-inspired tortellini salad.
Rate this recipe — did it taste lovely?
5 from 4 votes
Course: Salad, Side dish
Cuisine: Greek, Italian
Keywords: Greek-inspired salad, Tortellini salad
Total Time: 20 minutes
Change servings4 servings
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Ingredients

  • 250 g tortellini – I use spinach and ricotta
  • 1 romaine lettuce
  • 180 g cherry tomatoes
  • 1/2 cucumber
  • 1 small red onion
  • 1 handful parsley
  • 150 g olives
  • 120 g feta

Greek vinaigrette

  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, grated or crushed
  • 1 1/2 tsp dried oregano
  • Salt and freshly ground black pepper
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Method

  • Combine the ingredients for the vinaigrette and whisk well. Season to taste with salt and freshly ground pepper.
  • Cook the tortellini according to the packet instructions, then rinse under cold water.
    Leave to drain in a sieve.
  • Meanwhile, prepare the vegetables. Halve the cucumber lengthways and cut it into slices, halve the tomatoes, cut the red onion into thin strips, chop the parsley and shred the lettuce.
  • Put the tortellini, the prepared vegetables, olives and parsley in a bowl, pour over the vinaigrette and toss well.
  • Crumble the feta coarsely over the salad, toss gently and finish with freshly ground pepper before serving.

Nutrition

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4 Comments

  1. Henriette

    5 stars
    Endnu en mega lækker opskrift fra din hånd. Mums og tak ☺️

  2. Giedre

    5 stars
    Kan spise hele skålen alene rigtig lækkert!!!

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