Layered Mediterranean Tortellini Salad

Ingredients:(Layered Mediterranean Tortellini Salad)

1 package Spinach Cheese Tortellini (9 oz.)
1 package Whole Wheat Three Cheese Tortellini (9 oz.)
6 tablespoons bottled light Greek or Italian dressing, divided
2 cups whole cherry or pear tomatoes, cut in half
1 cup (4 ounces) crumbled feta cheese
1/2 medium red onion, thinly sliced
1/2 cup shredded fresh basil
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)
1 can (6 ounces) pitted whole ripe olives, drained (about 1 1/3 cups)
Ground black pepper
1/2 cup Freshly Shredded Parmesan Cheese (5 oz.)

Instructions:(Layered Mediterranean Tortellini Salad)

PREPARE pasta according to package directions; rinse in cold water then drain well. Place spinach tortellini in one bowl and the whole wheat tortellini in another bowl. Add 2 tablespoons salad dressing to each bowl; toss gently to coat.
PLACE tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with all of spinach tortellini, feta cheese, red onion and basil; drizzle with remaining 1 tablespoon salad dressing. Top with all of the whole wheat tortellini, cucumbers, artichokes and olives. Cover; refrigerate for at least 1 hour before serving. Season with pepper; sprinkle with Parmesan cheese before serving

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