Description
This Greek Tortellini Pasta Salad is a vibrant and fresh Mediterranean-inspired dish that combines tender cheese tortellini with crisp vegetables, tangy feta, and a flavorful homemade dressing. Perfect as a light main course or a delightful side dish, it’s easy to prepare and ideal for summer gatherings or meal prep.
Ingredients
Scale
Pasta
- 1 (20-ounce) package cheese tortellini
Vegetables & Cheese
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions until al dente. Drain the tortellini and rinse under cold water to cool completely, stopping the cooking process and preventing them from sticking.
- Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Toss the Salad: Add the cooled tortellini to the vegetable and cheese mixture. Pour the dressing over the top and toss gently to coat all the ingredients thoroughly with the flavorful dressing.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld perfectly, enhancing the overall taste and texture of the salad.
Notes
- For extra protein, add grilled chicken or chickpeas.
- This salad can be made a day in advance and kept refrigerated.
- Use whole wheat or spinach tortellini for a healthier variation.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
