Amber & Brooks: Greek Pasta Salad

KVOO's Amber & Brooks are back, and they have a recipe for a tasty Greek pasta salad.

12 ounces tortellini (I use cheese and spinach)

1/2 cup halved and pitted Kalamata olives

1/3 cup red onion diced

1 cup English or Persian cucumbers cut into half moons

1 cup cherry tomatoes, halved

1/4 cup parsley

1 cup Mediterranean crumbled feta cheese 

Dressing

·1/4 cup + 2 tablespoons olive oil

·1 1/2 tablespoons EACH: lemon juice, honey, and Dijon mustard

·3/4 teaspoon salt + 1/2 teaspoon black pepper

·3 tablespoons red wine vinegar

COOK PASTA AND DRAIN. TOSS THE TORTELLINI IN 2 TBS OLIVE OIL AND CHILL WHILE PREPPING THE VEGGIES. ONCE THE VEGGIES ARE CUT, MIX THE DRESSING. COMBINE OLIVE OIL, LEMON JUICE, HONEY, DIJON, SALT/PEPPER, AND RED WINE VINEGAR AND WHISK UNTIL FULLY COMBINED. ADD THE VEGGIES AND FETA CHEESE TO THE CHILLED TORTELLINI AND TOSS WELL. ADD DRESSING AND TOSS AGAIN. CAN SERVE IMMEDIATELY OR CHILL AGAIN FIRST.