My freshman year in college I went to a tiny liberal arts school in the Midwest. Chances are real good you’ve never heard of it. Every day I would walk into the cafeteria, visit with Pam for a minute (the bubbly middle-aged mom who checked our IDs), and would eat whatever was featured in the salad bar. Sometimes there were chickpeas, or real fruit- those were good days- but usually the salad bar consisted of some bagged lettuce, a few dressings, and sparse toppings.
I ate that same salad everyday for a year and half- frequently for 2 meals a day. I got into this routine due to limited vegetarian friendly options available, and for the time being I didn’t really have a problem. I do love a good salad! However, when I transferred schools and started cooking for myself I could not face another salad for months. All the sudden I had tons of vegetarian options, and all of the sudden I realized just how burnt out on salads I was.
Funny how time works though, because, without that daily salad bar option, this body of mine has started to crave some good raw veggies again. Thus, I have begun the project of reincorporating salads in my life, but am trying to make salads that are fresh and new for me- not boxed in by the regular salad bar ingredient list. Ergo, fellow salad lovers, I introduce to you the Tortellini Salad! It’s a great way to make a healthy entre a little more filling while still getting your nutritional benefits. Give it a try! Who knows, it just may be your new favorite thing.
- 1 Package of cheese tortellini
- 1 bag of rinsed and dried romaine lettuce
- 3 ounces Feta cheese
- 1 tomato, diced
- Grated parmesan cheese (optional)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoon olive oil
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- Salt and pepper as desired
- Prepare the tortellini as directed on package instructions, boiling for 8-12 minutes.
- Drain tortellini thoroughly.
- Rinse lettuce and toss dry.
- Combine the lettuce, tortellini, diced tomato, and feta cheese, mixing together well.
- Top with grated parmesan cheese and serve with dressing on the side.
- Dressing: In a separate small dish, whisk together the balsamic vinegar, olive oil, oregano, garlic powder, and salt and pepper (optional) with a fork.
Notes and Tips:
- Dressing source: Amy’s Cooking Adventures
- Salad fan! Try my favorite Cabbage Salad and Zucchini Ribbon Salad with Sweet Corn, Avocado, and Feta. You can’t go wrong there!