Mediterranean Tortellini Salad

I love stuff that has other stuff already built into it! Like running shorts with underwear. Or two-for-one shampoo and conditioner. Or the tortellini in this Mediterranean pasta salad recipe because…cheese.

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Cooking time
25 min
Servings
Portions 6
Difficulty
Easy

Ingredients

1/4 Cup I Can’t Believe It’s Not Butter!® Original Spread
1 lb cheese tortellini pasta
3 cloves garlic, minced
1 medium OR 2 small shallots, minced
1 tsp Italian seasoning
1 tbsp Dijon mustard
1/3 Cup Greek olive medley, chopped
1 tbsp olive juice
2 tbsp water
1/2 tsp black pepper
1/4 Cup calabrian chili peppers
1 tbsp fresh oregano, chopped
2 Cups cherry tomatoes, halved
1/2 Cup artichoke hearts, chopped
1/2 Cup feta cheese, crumbled
3 Cups arugula

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

Boil tortellini according to package directions. Set aside to cool.
In a small saucepan, melt ¼ cup I Can't Believe It's Not Butter! Original Spread. Add in minced garlic and shallot and stir until fragrant, about 2 minutes.
Pour garlic/shallot mixture into a small bowl and add in Italian seasoning, Dijon mustard, olive juice, water and fresh black pepper. Whisk together and set aside.
In a large mixing bowl, add the cooled pasta, tomatoes, olives, artichokes, Calabrian chilis, feta and arugula.
Pour over the dressing and toss together.

Try using a mincer for your garlic cloves in this Mediterranean tortellini salad. It’ll save you a little time and a lot of chopping. Unless, like me, you’ve binged all of The Bear and now have the desire to prove your technical chops. Yes, chef!

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