Skip to main content
    Thrive On

    Greek Tortellini Salad

    Low PotassiumHigh Protein VegetarianNo ShellfishNut-FreeAmericanDinnerLunchSaladSide
    Greek Tortellini Salad
    Low PotassiumHigh Protein VegetarianNo ShellfishNut-FreeAmericanDinnerLunchSaladSide
    6 cups
    Active time: 20 minutes
    Total time: 20 minutes

    Description

    Fresh cheese tortellini and classic Greek salad ingredients like tomatoes, cucumbers and red onion come together for a fast side dish that's not only perfect for lunch or dinner, but also for potlucks, picnics and other casual gatherings.

    Directions

    1. Bring a large pot of water to a boil. Add tortellini and cook until just tender, about 4 minutes. Drain.
    2. Meanwhile, whisk feta, oil, vinegar, oregano, pepper and salt together in a large bowl. Add tomatoes, cucumber, spinach, red onion and the cooked tortellini. Gently toss to coat.

    Tips

    • To make ahead: Refrigerate, covered, for up to 1 day.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories238 cal
    • Total Fat11.9 g
    • Saturated Fat3.6 g
    • Cholesterol25 mg
    • Sodium353 mg
    • Carbohydrate Total25.3 g
    • Protein7.9 g
    • Phosphorus138 mg
    • Potassium188 mg
    • Fiber1.6 g
    • Calcium119 mg

    Ingredients

    • 10 ounces refrigerated cheese tortellini (2 1/2 cups)
    • ¼ cup crumbled feta cheese
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon chopped fresh oregano
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 1 cup chopped tomatoes
    • 1 cup chopped cucumber
    • 1 cup chopped spinach
    • ¼ cup chopped red onion

    Ingredients

    • 10 ounces refrigerated cheese tortellini (2 1/2 cups)
    • ¼ cup crumbled feta cheese
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon chopped fresh oregano
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt
    • 1 cup chopped tomatoes
    • 1 cup chopped cucumber
    • 1 cup chopped spinach
    • ¼ cup chopped red onion

    Description

    Fresh cheese tortellini and classic Greek salad ingredients like tomatoes, cucumbers and red onion come together for a fast side dish that's not only perfect for lunch or dinner, but also for potlucks, picnics and other casual gatherings.

    Directions

    1. Bring a large pot of water to a boil. Add tortellini and cook until just tender, about 4 minutes. Drain.
    2. Meanwhile, whisk feta, oil, vinegar, oregano, pepper and salt together in a large bowl. Add tomatoes, cucumber, spinach, red onion and the cooked tortellini. Gently toss to coat.

    Tips

    • To make ahead: Refrigerate, covered, for up to 1 day.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired