Description
Bursting with Mediterranean flavors, this Greek Tortellini Pasta Salad features cheese-filled tortellini tossed with crisp veggies, briny olives, feta cheese, and a zesty homemade dressing — a refreshing and satisfying dish perfect year-round.
Ingredients
- 20-ounce package fresh cheese tortellini pasta (from deli section)
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups cucumbers, chopped
- 1 cup canned artichoke hearts, chopped
- 1 (15 oz) can olives, halved
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1 tablespoon fresh chopped dill
- Fresh ground black pepper, to taste
- For the Dressing:
- 1/2 cup olive oil
- 1/3 cup red vinegar
- 3–4 tablespoons white sugar (or more to taste)
- 2 teaspoons Dijon mustard
- 3 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- Juice of 1 lemon
- Pinch of red pepper flakes (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside to cool.
- In a small bowl, whisk together all dressing ingredients until fully combined.
- In a large bowl, combine tortellini, tomatoes, cucumbers, artichokes, olives, red onion, and half of the feta cheese.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Top with the remaining feta and chopped dill. Season with freshly ground pepper.
- Chill for at least 2 hours before serving for best flavor.
Notes
- Use tri-color tortellini for extra visual appeal.
- Add grilled chicken or chickpeas for a protein boost.
- Dressing can be made up to 3 days ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 544
- Sugar: 8g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
