Description
Greek Tortellini Pasta Salad is a vibrant and hearty twist on traditional pasta salad, combining cheesy tortellini with classic Mediterranean ingredients like cherry tomatoes, cucumber, olives, and feta. Tossed in a zesty homemade Greek dressing, it’s perfect for potlucks, BBQs, or a quick and flavorful lunch.
Ingredients
Pasta and Vegetables
- 20 ounces cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red onion (thinly sliced)
- ½ cup Kalamata olives (pitted and halved)
Cheese and Herbs
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley (chopped)
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Cook the Tortellini: Cook tortellini according to package instructions, usually boiling them in salted water for about 7 minutes until tender. Drain and rinse under cold water to cool and stop the cooking process.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined to create a zesty Greek dressing.
- Combine Salad Ingredients: In a large bowl, add the cooled tortellini, cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Mix gently to combine all ingredients evenly.
- Toss with Dressing: Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients with the dressing evenly, ensuring all flavors meld together.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to develop and meld beautifully. Serve chilled as a refreshing and hearty dish.
Notes
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the fridge for up to 3 days—just toss before serving.
