Description
This Greek Tortellini Pasta Salad is a refreshing and satisfying dish perfect for summer gatherings or a quick meal. Filled with cheese tortellini, cherry tomatoes, cucumbers, Kalamata olives, and feta cheese, all tossed in a flavorful homemade dressing, it’s a Mediterranean delight.
Ingredients
Scale
Cheese Tortellini Salad:
- 1 (20-ounce) package cheese tortellini (refrigerated or frozen)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/2 cup Kalamata olives (halved)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Combine Ingredients: Add the cooled tortellini, cherry tomatoes, cucumber, olives, red onion, and parsley to the bowl. Toss until evenly coated with dressing.
- Finish and Chill: Gently fold in the feta cheese. Chill for at least 30 minutes before serving for the best flavor.
Notes
- You can use store-bought Greek dressing for a shortcut.
- Add grilled chicken or chickpeas for a heartier meal.
- Keeps well in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Main Course
- Method: Boiling
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
