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 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

3-Qt saucepan
Mixing bowl

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

Kalamata olives, pitted
Red Onion, thinly sliced

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.

No comments:

Post a Comment