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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I've had this from a deli case at my favorite local gourmet market. They use a nut-filled tortellini, but as that's not always available, I've substituted cheese filled. It is absolutely the best pasta salad I've ever tried. Ingredients:
18 -19 ounces cheese tortellini |
8 ounces good quality feta cheese, cut into 1/2-inch cubes |
1 cup pitted black olives, broken into 1/4-inch to 1/2-inch pieces |
1/2 cup sliced green onion (whites & greens) |
1 (15 ounce) can artichokes, drained & roughly chopped |
2/3 cup slivered almonds, toasted |
2 teaspoons lemon zest |
1/4 cup fresh lemon juice |
1/3 cup extra virgin olive oil |
1 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon dried oregano |
Directions:
1. Cook pasta according to package directions; should be firm to bite when done. Rinse with cool water when done, and drain well.
2. In a bowl, whisk together lemon zest, juice, olive oil, salt, pepper and oregano. Add the rest of the ingredients, minus the almonds and toss gently.
3. Add almonds and mix gently just before serving. Tastes best closer to room temperature, but still slightly chilled.
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