Ingredients

Scale

20 oz cheese tortellini
2 cups cherry tomatoes, sliced
2 cups fresh baby spinach or arugula
½ red onion, sliced thin
1 cup Kalamata olives, whole or sliced in half
1 cup green olives, whole or sliced in half
1 cup fresh chopped parsley
2 tablespoons fresh chopped oregano
¾ cup olive oil
the zest of 1 lemon
the juice of 1 lemon
½ teaspoon minced garlic
salt and pepper, to taste

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Instructions

Cook the tortellini according to the package instructions in well-salted water. Drain and rinse with cold water.
While the tortellini cooks, prepare the dressing by mixing olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl.
In a large bowl, combine the tortellini, sliced tomatoes, spinach, onion, both types of olives, parsley, and oregano. Pour the dressing over the salad and toss gently to coat all ingredients.
Serve immediately or refrigerate for up to 2 hours. Before serving, toss again to ensure the dressing is evenly distributed. Let the salad sit at room temperature for about 20 minutes if needed.

Notes

Feel free to customize with additional veggies like bell peppers or cucumbers for extra crunch.
For added flavor, consider marinating the olives in herbs or spices before mixing them into the salad.
This salad can be prepared a few hours in advance, but it’s best served fresh.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 9g
Cholesterol: 10mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.