Description
This Greek Tortellini Pasta Salad is a vibrant and refreshing dish combining tender cheese tortellini with fresh cucumbers, cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese. Tossed in a zesty homemade Greek dressing made with olive oil, red wine vinegar, lemon juice, oregano, and garlic, it makes a perfect quick and easy meal or side dish for warm days.
Ingredients
Scale
Pasta
- 1 lb cheese tortellini (fresh or frozen)
Vegetables & Cheese
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, usually about 3-5 minutes for fresh or frozen types. Drain the tortellini and rinse them with cold water to stop the cooking process and cool them down for the salad.
- Prepare the Vegetables and Cheese: While the tortellini is cooling, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the pitted Kalamata olives. Crumble the feta cheese and chop the fresh parsley for garnish.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper until the dressing is well combined and flavorful.
- Combine Salad Ingredients: In a large bowl, add the cooled tortellini along with the chopped cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, and parsley. Mix gently to distribute the ingredients evenly.
- Toss with Dressing: Pour the freshly made Greek dressing over the salad. Toss everything gently to ensure that all ingredients are evenly coated with the dressing, enhancing their flavors.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate it for about 30 minutes to allow the flavors to meld together beautifully. The salad can be stored in the refrigerator for up to 2-3 days.
Notes
- This salad is best served chilled but can also be enjoyed at room temperature.
- Use fresh or frozen tortellini based on convenience; frozen tortellini may require slightly longer cooking times.
- Feel free to add grilled chicken or chickpeas for added protein.
- Make sure to rinse the tortellini in cold water to prevent them from sticking and to cool them quickly for the salad.
- This salad holds up well for a couple of days, making it a great option for meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
