Feta Cheese Pasta Primavera Salad is always a popular salad at gatherings and potlucks. Be sure to make plenty of the this delicious salad because it goes fast!
This soothing Feta Cheese Pasta Primavera Salad is perfect for a hot summer meal. Sometimes I leave out the broccoli – it just depends on my mood! I also like to substitute other fresh summer vegetables such as pea or cucumbers. This is a recipe that you can be creative in making – so have fun making this pasta salad
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1 (9-ounce) package refrigerated cheese tortellini 1 cup hot water 2 cups small broccoli flowerets* 1 cup quartered cherry tomatoes 1 cup thinly-sliced carrots 1 cup crumbled Feta Cheese 1 cup prepared Italian salad dressing 1/4 cup sliced green onions Freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
Small broccoli flowerets - Using a sharp knife, cut the individual florets off of the stalk of a head of broccoli. Cut each floret in half, and then cut in half again. Gather together the two halves and then cut the into quarters.
In a large saucepan (with a steamer rack) over medium-high heat, place water and heat until boiling. Add broccoli flowerets, cover, and steam 2 to 3 minutes or until bright green but still under cooked. Remove from heat and cool.
Remove cooked tortellini from refrigerator.
In a large bowl, combine tortellini, broccoli, tomatoes, carrot slices, feta cheese, Italian salad dressing, and green onions; stir gently until blended. Refrigerate until ready to serve.
Before serving, sprinkle the top with the parmesan cheese.