This Greek Tortellini Salad started as a Greek Bread Dip and evolved into a one-dip-does-it-all dish! It’s great for picnics, parties and can be whipped up in minutes.
The original Greek Bread Dip recipe came from a fifth grade teacher at my school, Nancy! She served the dip with chunks of bakery bread for dipping. I made it that way for years, then ventured into pouring the dip over bowtie pasta and tortellini. My sisters like the tortellini best. Even the sisters who don’t like olives eat this! It’s just that good!
Very flexible and quick, this Greek Tortellini Salad goes with any main course!
It's also perfect for an appetizer. Just leave out the tortellini or pasta, add a little more dressing, and substitute with chunks of ripped up bakery bread. Serve with drinks or before any Italian dish.
- Prep Time : 10 minutes
- Cook Time : 7 minutes
- Yield : 12 servings
- frozen tortellini - 1 bag
- Gazebo's Greek Dressing - 1/4 cup - more to taste
- sliced green olives w pimentos - 1/4 cup
- sliced black olives - 1/4 cup
- sliced pepperoncini or sliced mild banana peppers - 1/4 cup
- crumbled feta - 1/4 cup
- diced purple onions (optional) - 1/4 cup
- diced tomatoes (optional) - 1/4 cup
- whole pepperoncini (optional) - for garnish
Follow the directions on the bag of frozen tortellini to cook. Add the olives (both kinds), the sliced peppeoncini (or banana peppers), the feta, diced onions and diced tomatoes to a medium bowl. Toss all ingredients together. Pour the dressing over the top, then stir to mix. Add whole pepperoncini to the top for garnish. Chill to blend flavors.
This recipe works well as a bread dip without the tortellini and can also be made with bowtie pasta or any type of pasta.