Sexual Ambiguities

Greek Tortellini Salad

First a story…when I was pregnant with Liesl, we went out to eat with Matt’s coworkers to a really excellent Greek restaurant. The food was very authentic and super delicious. Unfortunately for me, I was 8 weeks preggers and super sick and the Greek food (damn you flaming cheese!) sent me over-the-edge sick. For a long time, I could not even think about Greek food, see someone cooking it on TV or drive by a Greek restaurant without wanting to vomit. 

Slowly, I’m starting to enjoy Greek food again and recently tried Greek tortellini salad. It was so good and super easy to make. This would be a great dish to take to a picnic or dinner party because you make it ahead and you serve it cold. 

Greek Tortellini Salad
From Two Peas and Their Pod

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note-this salad will keep in the fridge for up to 3 days.