Scarlett Pannebaker

Summer salads are one of my favorite things to make & eat during the summer months.
We grill/BBQ about 5 nights a week during the summer and I love making a variety of salads to serve with dinner.  One of my go-to salads is this:

Greek Tortellini Pasta Salad
- 1lb bag of frozen cheese tortellini, cooked & drained
-1 (12oz) box of Tri Color Rotini pasta, cooked & drained
- 1 cucumber, peeled & diced
- 2 cups of cherry tomatoes, diced (I used some from my garden)
- 1 red onion, diced
- 1 cup of sliced Kalamata olives
-2 cups of deli style sliced pepperoncini
- 1 oz package of crumbled feta cheese

For the Dressing:
1/2 cup extra virgin olive oil
  1/8 cup red wine vinegar
2 T minced garlic
1 teaspoon dried Italian seasoning
Dash or 2 of pepper to taste


Directions:
Cook & drain your Rotoni according to package directions
Cook & drain your frozen cheese tortellini pasta according to package directions.
Combine into a big bowl & I add a small drizzle of olive oil & stir it.
While the pasta and the tortellini are cooking, I prep the other ingredients....
Peel & dice the cucumber:

Look how pretty all the colors are :)

1/2 cup extra virgin olive oil
  1/8 cup red wine vinegar
2 T minced garlic
1 teaspoon dried Italian seasoning
Dash or 2 of pepper to taste

Then I add the lid to the mason jar & give it a good shake. 

Pour on the salad & give it a good toss to coat.

I cove & chill this in the fridge 3-4 hours before I serve it.

You can even make it the night before...it tastes even better the next day!