Description
A refreshing and tangy Greek Pasta Salad featuring cheese tortellini, fresh vegetables, Kalamata olives, and crumbled feta, all tossed in a zesty homemade dressing. Perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Pasta
- 20 oz cheese tortellini (fresh or frozen)
Vegetables & Cheese
- 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
- Cook the Tortellini: Boil a large pot of salted water and cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare Vegetables and Cheese: While the pasta cooks, chop the cucumber and halve the cherry tomatoes. Thinly slice the red onion and slice the Kalamata olives. Crumble the feta cheese and chop the fresh parsley finely.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined to create a flavorful dressing.
- Combine Ingredients: In a large mixing bowl, add the cooled tortellini along with the chopped vegetables, olives, crumbled feta cheese, and chopped parsley. Gently toss to combine all ingredients evenly.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to coat the pasta and veggies completely with the dressing for full flavor integration.
- Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to a sealed container and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste before serving.
Notes
- You can use fresh or frozen tortellini according to convenience; just adjust cooking time if using frozen.
- Feel free to add bell peppers or other favorite vegetables for extra crunch and color.
- This salad is best served chilled but can also be enjoyed at room temperature.
- Make sure to drain the tortellini thoroughly and rinse with cold water to prevent clumping and to cool it quickly.
- For a vegan version, substitute tortellini with a vegan pasta and omit the feta cheese or use a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pasta salad, tortellini salad, feta cheese, Mediterranean salad, easy pasta salad recipe, summer salad
