About the Recipe
A lovely Mediterranean salad, loaded with nutritious greens and topped with a simple homemade dressing, will satisfy your craving for a filling meal during the shoulder season. Hearty pasta and fresh greens come together to blend mouthwatering Greek flavors. You'll love this!
Ingredients
For the Salad
1 pound fresh tortelloni pasta, (ricotta-stuffed or cheese-stuffed is good here. You can find it in the fridge section at your grocery store)
2 cups baby spinach (packed)
1 cup cherry tomatoes (halved)
1 cup fresh parsley or cilantro (chopped)
1 cup fresh basil (chopped)
1 cup baby mozzarella balls or crumbled feta
1/2 cup sundried tomatoes in oil (chopped, drained)
1/2 cup olives (sliced, any kind you like)
For the Dressing
¼ cup fresh lemon juice, juice of 2 large lemons
1 to 2 teaspoons dried oregano
1 large garlic clove minced
¾ teaspoon kosher salt
¾ teaspoon black pepper
¾ cup extra virgin olive oil
Preparation
Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
In a small bowl, combine the garlic, lemon juice, olive oil, and oregano. Add a big pinch of kosher salt and black pepper. Whisk to combine.
Pour the dressing over the salad. Toss to combine.
For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.
Recipe compliments of https://www.themediterraneandish.com/