Description
Greek Tortellini Salad is a fresh and hearty pasta salad that combines cheesy tortellini with crisp vegetables, briny olives, and tangy feta, all tossed in a zesty homemade Greek vinaigrette. It’s the perfect Mediterranean-inspired dish for summer meals, potlucks, or quick lunches.
Ingredients
- 1 (20 oz) package cheese tortellini, fresh or refrigerated
- 1 cup cherry or grape tomatoes, halved
- 1 cup cucumber, chopped
- 1/3 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- Fresh parsley or dill, for garnish (optional)
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the tortellini according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a large bowl, combine the cooled tortellini, tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Cover and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Garnish with fresh parsley or dill if desired and serve cold or at room temperature.
Notes
Make ahead for better flavor—best served after chilling.Use a slotted spoon to serve to avoid excess dressing pooling.Customize with added protein like grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
