Greek Tortellini Salad With A Red Wine-Anchovy Vina

Name: Greek Tortellini Salad With A Red Wine-Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2.5 pounds cheese tortellini; 3 cups grape tomatoes; 2 shallots, chopped; 6 ounces baby spinach leaves; 1 cup crumbled feta cheese; 1 lemon, zest; 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; 1/2 cup lemon juice; 1/2 cup red wine vinegar; 2 teaspoons dried oregano; 1 teaspoon salt; 1 cup extra-virgin olive oil

Servings: persons

Salad
2.5 pounds cheese tortellini
3 cups grape tomatoes
2 shallots, chopped
6 ounces baby spinach leaves
1 cup crumbled feta cheese
1 lemon, zest
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
1/2 cup lemon juice
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon salt
1 cup extra-virgin olive oil

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.
5
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.
6
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.
7
Garnish with lemon zest.

3111

kcal

Calories

288

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad, 2.5 pounds cheese tortellini, 3 cups grape tomatoes, 2 shallots, chopped, and more.

Yes, Greek Tortellini Salad With A Red Wine-Anchovy Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Tortellini Salad With A Red Wine-Anchovy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions