Sunday, June 7, 2015

Greek Tortellini Salad

Summer just makes you think: family get-togethers, potlucks, and late-night conversations. This is also the time of year that I don't want to be cooking anything too complex or time-consuming. Getting (and staying) outside is key for an awesome summer experience!

If you are working over summerbreak to pay college bills make sure you enjoy the weekends 100%. If at all possible, take 3-4 weeks off to travel (or volunteer) somewhere new!


Easy ways to stretch your hard-earned college budget funds...is cooking smart with recipes like this one. Adding cheese tortellini to veggies adds substance, minimizes expensive proteins, but doesn't leave you feeling hungry. Make this recipe as a meal or use any leftover pasta to add to veggies! (Avoiding pasta? Use garbanzo beans instead of tortellini)

Greek Tortellini Salad

Equipment:
3-Qt saucepan
Mixing bowl

Ingredients:
1/2 cup olive oil
1/3 cup red-wine vinegar
1-2 tsp lemon juice
1 tsp oregano, rubbed
1 tsp fresh thyme
1 tsp salt
1/2 tsp pepper

Add-Ins:
Feta
Tomatoes
Peppers
Cucumber
Kalamata olives, pitted
Red Onion, thinly sliced


Instructions:
1. Wash your hands and local veggies.
2. Boil pasta and drain. 


3. Prep your veggies and add-ins.


4. Whisk olive oil, vinegar, lemon juice, and spices together. 


5. Season dressing with salt & pepper.
6. Combine it all in a mixing bowl.