Description
This Greek Tortellini Pasta Salad is a vibrant, fresh, and flavorful dish perfect for a quick lunch or a light dinner. Featuring tender cheese tortellini combined with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, tangy feta cheese, and a zesty homemade Greek dressing, this salad captures the essence of Mediterranean cuisine in every bite. It’s easy to prepare, served chilled, and ideal for warm-weather meals or as a side dish at gatherings.
Ingredients
Scale
Pasta and Vegetables
- 1 lb cheese tortellini (fresh or frozen)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
Cheese and Herbs
- 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. Add the tortellini and cook according to the package instructions, typically about 3-5 minutes. Once cooked, drain them and rinse with cold water to stop the cooking process and cool them down.
- Prepare the Vegetables and Cheese: While the tortellini cools, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and pit and slice the Kalamata olives. Crumble the feta cheese and chop the fresh parsley finely.
- 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 emulsified and well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled tortellini, chopped cucumber, cherry tomatoes, red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
- Dress the Salad: Pour the prepared Greek dressing over the pasta salad. Toss gently to ensure everything is evenly coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for a fresh, light meal, or refrigerate for about 30 minutes to allow the flavors to meld together. This salad keeps well in the refrigerator for up to 2-3 days.
Notes
- Use fresh tortellini for the best texture, but frozen works well too.
- Ensure to rinse the cooked tortellini in cold water to prevent them from sticking and to cool the salad.
- Customize the salad by adding grilled chicken or roasted vegetables for a heartier meal.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Adjust salt and pepper according to taste, especially since feta and olives add saltiness.
