Prep Ahead
Greek Layered Salad
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 2 (12-oz) pkg cheese tortellini
- 1 English cucumber, thinly sliced
- 1 pint grape tomatoes, quartered
- 2 (14.5-oz) cans quartered artichoke hearts, drained
- ½ red onion, thinly sliced
- 2 (15.5-oz) cans chickpeas, rinsed and drained
- 1 (6.35-oz) jar pitted kalamata olives, halved
- 1 cup Greek vinaigrette
- ½ (8-oz) block feta cheese, crumbled
Instructions
- Cook tortellini according to package directions; drain and rinse with cold water. Drain again. Place tortellini in a large bowl.
- Layer sliced cucumber, tomatoes, artichokes, onion, chickpeas, and olives over tortellini.
- Cover and refrigerate up to 2 days. Serve salad with dressing, sprinkled with crumbled cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 6 | |
| Calories |
724
|
0
|
724
|
| Fat (g) | 41 | 41 | |
| Sat. Fat (g) | 9 | 9 | |
| Protein (g) | 24 | 24 | |
| Carb (g) | 76 | 76 | |
| Fiber (g) | 13 | 13 | |
| T. Sugs (g) | 3 | 3 | |
| A. Sugs (g) | 0 | 0 |
