Tortellini Salad with Sun-Dried Tomatoes & Feta

Tortellini can keep their cool. Toss them into a late summer salad, filled with sweet peppers and fragrant basil, and flavored with briny olives and old-school sun-dried tomatoes.

What You Get

Cheese tortellini

Red wine vinaigrette

Jimmy Nardello peppers

Kalamata olives

Oil-packed sun-dried tomatoes

Basil

Feta cheese

What You’ll Need

Salt and freshly ground pepper

Olive oil

Makes 3 servings

Active Time: 20 minutes

Total Time: 20 minutes

Step 1

Bring a pot of salted water to a boil. Add the tortellini and cook until al dente, about 5 minutes or according to the package instructions. Drain and rinse in cold water until cool. Pour the tortellini into a large bowl, drizzle with some of the vinaigrette, and toss to coat.

Step 2

In a frying pan over medium heat, warm 1 tablespoon olive. Add the peppers and fry until softened, flipping to get both sides, 5 to 6 minutes. Transfer to a cutting board and let cool slightly. Chop into bite-size pieces.

Step 3

Meanwhile, coarsely chop the olives. Cut the sun-dried tomatoes in half. Pick a couple of handfuls of basil leaves, toss the stems, and tear the leaves. Remove the feta from the packaging and crumble into pieces. Add the chopped peppers, olives, and sun-dried tomatoes to the bowl with the tortellini. Season with salt and pepper and toss to coat.

Step 4

Heap the tortellini salad on plates and scatter with the crumbled feta and torn basil. Grind with pepper and serve.

Contains: milk, wheat, eggs.