{"id":5785,"date":"2024-07-22T18:23:10","date_gmt":"2024-07-22T18:23:10","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5785"},"modified":"2024-09-14T15:33:03","modified_gmt":"2024-09-14T15:33:03","slug":"greek-pasta-salad-with-tortellini-feta-and-artichoke-hearts","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/greek-pasta-salad-with-tortellini-feta-and-artichoke-hearts\/","title":{"rendered":"Greek Pasta Salad with Tortellini, Feta, and Artichoke Hearts"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Greek Pasta Salad with Tortellini, Feta, and Artichoke Hearts<\/span><\/h2>\n
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A cold pasta salad made with Greek flavors including kalamata olives, artichoke hearts, feta, oregano, and Tuttorosso Diced Tomatoes. This no-mayo salad is great for taking to potlucks, picnics or backyard barbecues.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>TuttoRosso<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> (12oz) pkg<\/span> three cheese tortellini, dried and smaller size<\/span><\/li>
  • 1<\/span> (28oz) can <\/span> diced tomatoes, drained and lightly rinsed <\/span> or 2 (14.5oz) cans diced tomatoes<\/span><\/li>
  • 1<\/span> medium to large<\/span> cucumber<\/span> diced (or 2 small zucchinis diced)<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> Kalamata olives<\/span> pitted and quartered or halved (we don't like olives, so we omit these)<\/em><\/span><\/li>
  • \u00bd<\/span> medium red onion<\/span> finely diced<\/span><\/li>
  • 1<\/span> (14.5oz) can<\/span> artichoke hearts<\/span> drained and rough chopped<\/span><\/li>
  • 1<\/span> cup<\/span> feta cheese<\/span> crumbled<\/span><\/li><\/ul><\/div>

    <\/span>Dressing<\/span><\/h4>
    • \u00bc<\/span> cup<\/span> olive oil<\/span><\/li>
    • 3<\/span> tablespoons<\/span> red wine vinegar<\/span><\/li>
    • 1<\/span> teaspoon<\/span> Dijon mustard<\/span><\/li>
    • 1<\/span> clove<\/span> garlic<\/span> minced fine (or 1 teaspoon garlic puree)<\/span><\/li>
    • \u00bd<\/span> teaspoon<\/span> dried oregano<\/span><\/li>
    • salt and freshly ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Prepare pasta according to package directions, drain well and rinse with cold water to stop cooking.<\/div><\/li>
      • In a large bowl, combine the cooked and cooled pasta, tomatoes, cucumber, olives, onion, artichokes, and feta cheese. Toss gently to combine.<\/div><\/li>
      • In a small bowl or mason jar, combine the dressing ingredients. Whisk or shake the jar to blend and slightly emulsify the dressing. Pour the dressing directly over the pasta mixture. Gently toss and stir to combine and coat the salad.<\/div><\/li>
      • Serve immediately or refrigerate until ready to serve. This pasta salad can be made up to 3 days before serving.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        I made this yesterday, and it was delicious. But I felt that it was too white (apart from the diced tomatoes). Next time, I think I’ll add something, such as broccoli, or asparagus, to add some color.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,542,133,697],"tags":[],"class_list":["post-5785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-greek","category-salad","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/07\/GreekPastaSalad.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5785"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5785\/revisions"}],"predecessor-version":[{"id":6018,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5785\/revisions\/6018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5782"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}