Greek Tortellini Pasta Salad Recipe

Cool off this summer with this easy, vegetarian WWFreestyle Greek Tortellini Pasta Salad that comes in at only 6 SmartPoints for one heaping scoop. This salad is packed with crunchy veggies, al dente cheesy filled pasta pockets, creamy bits of feta and tangy olives all covered in a homemade red wine vinaigrette. The garbanzo beans add protein staying power making this a great dinner salad or side at your next barbecue.

GREEK PASTA SALAD (print it!)

INGREDIENTS:

•  12 oz Cheese Tortellini
• 1/2 sweet onion, diced
• 1 green bell pepper, diced
• 1 Persian cucumber, diced
• 1 cup cherry tomatoes, halved
• 20 kalamata olives, halved
• 1/3 cup pepperoncini, chopped
• 15 oz garbanzo beans, drained & rinsed
• 4 oz feta cheese
• 1/3 cup fresh basil or parsley, chopped
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 Meyer lemon, juiced and zested
• 1 garlic cloves, minced
• 1 tsp dried oregano
• 1 Tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp black pepper

INSTRUCTIONS:

1. Cook tortellini according to instructions. Drain, rinse and place in a large bowl. Add onion, bell pepper, cucumber, tomato, pepperoncini, garbanzo beans, olives, feta, basil and lemon zest. Set aside.
2. In a separate bowl, whisk together olive oil, vinegar, lemon juice, garlic, oregano, honey, salt and pepper.
3. Pour dressing over pasta and gently tossed to combine. If you can resist not diving in, let marinate 1-2 hours.

Makes 12 servings, 1 cup each for 6 WWFreestyle SmartPoints

Nutrition facts per serving for all ingredients:

Enjoy!