Greek Inspired Tortellini Salad

Wonderful served hot or cold, this delicious pasta salad can easily be a side dish or main course.

Bring 4 quarts of water to a boil in a large pot. Season water well with salt. Add:

• 12 oz Cheese Tortellini Pasta

Cook until just al dente. Drain well. Place into large bowl and add:

• 1 cup Grape Tomatoes, halved

• 1/4 cup pitted Kalamata Olives, halved

• 1/2 Red Bell Pepper, chopped

• 1/2 Cucumber, peeled and chopped

• 1/2 cup Feta Cheese, crumbled

• 1/4 Red Onion, thinly sliced

• 1 Tbsp Sun Dried tomatoes, chopped

• 2 Tbsp Fresh Basil, thinly sliced

• 2 Tbsp Fresh Parsley, thinly sliced

Toss to combine. For Dressing, to a pint jar add:

• 1/2 cup Sour Cream

• 1 heaping Tbsp Mayonnaise

• 1 tsp Dijon Mustard

• 1 Tbsp Red Wine Vinegar

• 2 Tbsp Olive Oil

• Pinch of Salt

• Black Pepper to taste

• 1 tsp Garlic Powder

• 1 tsp Dried Dill

• 1 tsp Dried Oregano

• 1/2 tsp Dried Basil

Place lid on jar and give a good shake until all ingredients are well combined and emulsified. Taste and adjust seasoning as needed. Pour dressing over salad (as much or as little as you desire) and toss to coat. Take a final taste and make any modifications needed to meet your needs.

If turning into a main course, butterfly one chicken breast. Season with:

Salt & Pepper to taste

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

Heat 1 Tbsp Olive Oil and 1 Tbsp Oil from your sun dried tomatoes in a skillet over medium high heat. Add chicken breast, seasoned side down, cooking 4 minutes on the first side. Turn, and cook an additional 5 minutes or until chicken is cooked through. Squeeze juice of 1/2 Lemon over meat. Allow to rest for 5-10 minutes. Slice thinly and place atop of salad. Drizzle with a little more of your dressing. Serve and Enjoy!