Greek Pasta Salad with Tortellini
A refreshing Mediterranean-inspired pasta salad combining cheese-stuffed tortellini with Greek flavors. Perfect for a light meal or side dish!
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 20 oz cheese tortellini fresh or frozen
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup Kalamata olives sliced
- 1 cup feta cheese crumbled
- ¼ cup fresh parsley chopped
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp dried oregano
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Boil a large pot of salted water and cook tortellini according to package instructions. Drain and rinse with cold water.
- Chop the cucumber, tomatoes, red onion, and bell peppers. Slice the olives and crumble the feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper.
- In a large mixing bowl, combine the cooled tortellini, chopped vegetables, olives, feta cheese, and parsley.
- Pour the dressing over the salad and toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Video
Notes
For the best flavor, allow the salad to sit in the fridge for at least 30 minutes before serving. Avoid overcooking the tortellini to maintain a firm texture.
