Greek Tortellini Salad
Parmesan-Pepper Breadsticks
Ingredients
- 2 (9-oz) pkg refrigerated cheese tortellini
- 1 seedless cucumber, halved and thinly sliced
- 1 pint grape tomatoes, halved
- 2 (16-oz) cans chickpeas, rinsed and drained
- 2 (14.5-oz) cans quartered artichoke hearts
- 1 (7-oz) jar pitted kalamata olives, halved
- 1 (4-oz) carton crumbled feta cheese
- ½ red onion, thinly sliced
- 1 cup Greek vinaigrette
Instructions
- Cook tortellini according to package directions; drain and rinse with cold water. Drain again.
- Place tortellini in a large bowl.
- Add cucumber, tomatoes, chickpeas, artichoke hearts, olives, feta, and red onion.
- Drizzle with vinaigrette; toss.
Side Dish Ingredients
- 1 (11-oz) can refrigerated breadsticks
- ¼ cup freshly grated Parmesan cheese
- ½ tsp pepper
Side Dish Instructions
- Separate dough along perforations; sprinkle with cheese and pepper.
- Twist sticks and arrange on a baking sheet.
- Bake according to package directions.
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