Artisan Olive Oils & Balsamic Vinegars
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Greek Tortellini Pasta Salad

1 pound of cheese tortellini

1 cup of cherry tomatoes, halved

1/2 a red onion, diced

1 large cucumber, peeled and diced

1/2 cup of canned artichoke hearts, roughly chopped

1/2 cup of Kalamata olives, sliced

1/2 cup of feta cheese

1/3 cup packed fresh basil leaves, finely chopped

Greek Dressing: 

1/2 cup of Ultra Premium Extra Virgin Olive Oil or Tuscan Herb EVOO

1/3 cup of Sicilian Lemon White Balsamic

3 teaspoons of garlic minced

1 teaspoon of dried oregano

1 teaspoon of basil

1/2 teaspoon of dried thyme

1 tablespoon Dijon mustard

season with sea salt to taste

season with Black pepper to taste

1/2 of a lemon of juiced (optional)


In a large pot boil water and cook tortellini as per the packages instructions. Meanwhile, in a large bowl pour all the Greek salad dressing ingredients into it and whisk together. Once Tortellini is cooked and cooled add tortellini to large bowl the salad dressing. Add rest of ingredients to bowl and stir together. You can serve immediately or chill in a refrigerator for a couple of hours and then serve. 

Original recipe from lecremedelacrumb.com greek tortellini


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