Description
This Greek Tortellini Pasta Salad is a refreshing and flavorful dish that’s perfect for picnics, potlucks, or a light lunch. Filled with cheese tortellini, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty homemade dressing, this salad is a Mediterranean delight.
Ingredients
Scale
Cheese Tortellini Salad:
- 1 (20 oz) package cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup kalamata olives, sliced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to package instructions. Drain and rinse under cold water.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix the tortellini, cherry tomatoes, cucumber, olives, bell pepper, onion, and feta.
- Add Dressing: Pour the dressing over the salad and toss to coat evenly.
- Chill and Serve: Sprinkle with parsley, chill for at least 30 minutes, and serve cold.
Notes
- This salad can be prepared a day ahead.
- Enhance with grilled chicken or try spinach tortellini for a twist.
- For a dairy-free option, use vegan tortellini and feta alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 45 mg
