20 oz Cheese tortellini, cooked
7 oz Real Greek Feta PDO
1 cup oven-roasted tomatoes in oil (can substitute with sundried tomatoes)
14 oz roasted red pepper (jar or fresh)
1 bunch scallions, chopped
½ cup pitted Real Greek Kalamata PDO Olives
4 tbsp white balsamic vinegar
½ cup Real Greek Kalamata PDO Olive Oil
½ tbsp Dijon mustard
1 clove garlic, chopped
Grated Parmigiano Reggiano
Salt to taste
¼ cup fresh basil, chopped
- Mix tortellini, Real Greek Feta PDO, tomatoes, peppers, scallions and Real Greek Kalamata PDO Olives in a bowl.
- In a separate bowl, mix the remaining ingredients.
- Combine the two bowls and mix thoroughly.
- For best flavor, let sit 3 hours, mixing at least once an hour.