You can pull this yummy Mediterranean Tortellini dish together in 15-20 minutes. I swear. And with its mix of cheese tortellini, roasted peppers, salty kalamata olives, fresh basil and sprinkles of feta, this will top your list of easy-peasy dinners.
Case in point: I came home from work at 5:45pm. At the time, Hubs was working the night shift at the hospital and needed to leave at 6:15pm. In that half hour I transitioned from business attire into my standard after 6pm comfy clothes, spent some time discussing days, THREW THIS DISH TOGETHER, ate together and said goodbye. I gave myself a good pat on the back that night. 🙂
What I love about this recipe is that you can serve it up hot or cold. I had both – on the night I made this delicious tortellini, we ate it hot. I stored leftovers in the fridge and continued to eat it chilled the remainder of the week.
- 20 ounces Buitoni mixed cheese tortellini
- 16 ounces red roasted peppers, chopped
- 1/2 cup kalamata pitted olives, roughly chopped
- 1 teaspoon red pepper flakes
- 1 cup tomato sauce (highly recommend any Rao's sauce)
- 5 basil leaves, julienne
- 3/4 cup crumbled feta cheese
- Cook the tortellini according to the package instructions. Drain well.
- Toss the remaining ingredients in a large bowl, then add the tortellini.
- Serve immediately; store in the fridge for up to 5 days.
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