Greek Tortellini Salad

Is there a pasta shortage I don’t know about?

I know there are supply chain issues on just about everything right now, but pasta?! When I live in the farm belt of the Midwest???

Seriously, my pasta aisle has been wiped clean for about a month now. The only thing that remains is the boxed pasta made from lentils (which serve a purpose, don’t get me wrong). If you want whole wheat pasta, that’s even more elusive.

And refrigerated tortellini?

Forgettaboutit.

I had to settle for cheese “ravioli” for this recipe, even though I desperately wanted to use tortellini. You’ve got to take what supply chain issues throw at you, though.

I love a good, cold salad that’s made with pasta. It’s even better if you can make it a full-blown lunch salad, like this recipe. You don’t need much more to eat for lunch when you have this meal-in-one.

May the pasta flow freely in your grocery store and may the tortellini salad you eat for lunch fill you up.

Enjoy!

Greek Tortellini Salad

Servings: 4-6
Time: 20 mins
Difficulty: Easy
Print

A light, delicious pasta salad with chicken, feta, tortellini, red pepper and olives.

Ingredients

1.5 cups chooked, chopped chicken

1 lb. cheese-filled tortellini, cooked and rinsed

1 red bell pepper, sliced into thin strips

1/2 cup feta

1/4 cup olive oil

1/4 cup chopped fresh dill

salt & pepper

1/4 cup kalamta olives, pitted

1/4 cup chopped walnuts

1/2 red onion, thinly sliced

Directions

In a large bowl, toss tortellini with olive oil, salt, pepper and dill.
Toss in remaining ingredients and serve.