Mediterranean Pasta Salad with Oregano Olive Oil and Neapolitan Herb Balsamic
The zesty herbal vinaigrette is the star of this summery pasta salad. Fresh Oregano Olive Oil and Neapolitan Herb Balsamic are tossed with tortellini, fresh veggies, feta, olives, and sun-dried tomatoes for a hearty and flavourful lunch or dinner meal!
Mediterranean Pasta Salad with Oregano Olive Oil and Neapolitan Herb Balsamic
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Category
Salad
Cuisine
Mediterranean
Servings
6-8
Prep Time
25 minutes
Cook Time
0 minutes
Ingredients
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1 Package cheese tortellini, cooked and cooled
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1 Cup sun-dried tomatoes, julienned
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1 Cup Kalamata olives, pitted and halved
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1 Cup artichoke hearts, diced
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1 Cup grape tomatoes, halved
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1 Cucumber, chopped
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½ Red onion, thinly sliced
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1 Bell pepper, julienned
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¼ Cup Oregano Olive Oil
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3 Tbsp. Neapolitan Herb Balsamic
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Salt and pepper, to taste
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Crumbled feta, as desired
Directions
In a large mixing bowl, combine cooled tortellini, sun-dried tomatoes, olives, artichokes, grape tomatoes, cucumber, red onion, and bell pepper. Gently toss to mix.
In a small bowl, whisk together the Oregano Olive Oil and Neapolitan Herb Balsamic. Season with salt and pepper to taste.
Pour the dressing over the pasta salad and toss until everything is well coated. Let the salad chill in the refrigerator for at least 1 hour before serving to let the flavours meld.
Serve the salad with crumbled feta and enjoy!
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