Easy Tortellini Salad for 8

Ingredients and Weight:

• 1 package (16 ounces) refrigerated tortellini, any shape
• 1 cup broccoli florets
• 1 cup halved cherry tomatoes
• 1/2 cup sliced red onion
• 1/2 cup chopped fresh parsley
• 1/3 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese

For the Dressing:

• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

As per tortellini package instructions

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cook tortellini in a large pot of boiling salted water according to package instructions. Drain well and let cool.
2. In a large bowl, combine the cooled tortellini, broccoli, tomatoes, onion, parsley, olives, feta, and Parmesan cheese.
3. In a small bowl, whisk together the olive oil, vinegar, oregano, salt, and pepper.
4. Pour the dressing over the tortellini mixture and toss to coat.
5. Serve immediately or chill for later.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 450
• Fat: 20g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 650mg
• Carbohydrates: 55g
• Dietary Fiber: 5g
• Protein: 20g

Dish Characteristics:

• Colorful and visually appealing
• Flavorful and tangy
• Versatile and can be customized with different ingredients
• Easy to make and perfect for a quick meal

User Comments:

• "This salad is delicious and so refreshing. The combination of flavors is perfect!" - Sarah
• "I love how easy this salad is to make and how well it travels. It's a perfect party dish!" - Emily
• "I added some grilled chicken to this salad and it was amazing. I highly recommend it!" - John

Special Precautions and Tips:

• If you don't have fresh parsley, you can use dried parsley instead.
• To make a vegan version of this salad, omit the feta and Parmesan cheese and use olive oil instead of butter.
• This salad can be stored in the refrigerator for up to 3 days.