Greek Tortellini Salad with a Red Wine-Anchovy Vinaigrette
 
 
Author:
Recipe type: Side Dish
Serves: 14-16
Ingredients
  • SALAD:
  • 2.5 pounds cheese tortellini (yields about 12 cups of cooked tortellini)
  • 3 cups grape tomatoes
  • 2 shallots, chopped
  • 6 ounces baby spinach leaves
  • 1 cup crumbled feta cheese
  • Zest of one lemon
  • Freshly-ground black pepper to taste
  • VINAIGRETTE:
  • 2 teaspoons finely chopped fresh rosemary
  • 4 garlic cloves, minced and slightly mashed
  • 5 anchovy filets packed in oil, chopped and slightly mashed
  • ½ cup lemon juice
  • ½ cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • Black pepper to taste
  • 1 cup extra virgin olive oil
Instructions
  1. Cook cheese tortellini according to package. Drain and rinse with cold water. Let the tortellini cool completely and add it to a large bowl.
  2. Cut each grape tomato in half and chop the shallots.
  3. Add the tomatoes, shallots, spinach leaves, and feta cheese to the tortellini.
  4. Combine the mashed anchovy, mashed garlic and chopped rosemary in a small bowl. Add lemon juice, red wine vinegar, salt, black pepper, dried oregano and whisk all the ingredients together until combined. To all you anchovy haters, those pesky anchovies will dissolve and you will never see them again. Slowly whisk in the olive oil until all the vinaigrette ingredients are combined. Adjust seasonings to taste.
  5. Gently mix the vinaigrette into the tortellini with two big wooden spoons. Add more black pepper to taste and give the salad a final mix.
  6. Garnish with lemon zest.
  7. NOTE 1: This recipe makes a ton. I usually make it for a cookout, but feel free to half the recipe if you're making it to eat at home. You'll have enough for a few dinners and lunches.
  8. NOTE 2: The tortellini salad is best right after the dressing is mixed in. If you leave the salad sitting for too long, the dressing tends to dry out. On the other hand, it's great after a night in the fridge because all the flavors meld together. If you're not going to eat the entire salad right away, my advice is to mix in half the vinaigrette dressing and save the second half of the dressing to mix in with leftovers.
  9. NOTE 3: If you're not scared of anchovies, PUT THEM ON TOP OF THE SALAD! Seriously, do it. I dare you.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/greek-tortellini-salad-with-a-red-wine-anchovy-vinaigrette/