Greek Tortellini Salad
A quick and flavorful Mediterranean-inspired pasta salad made with cheese tortellini, cherry tomatoes, cucumber, Kalamata olives, feta, and a lemon-oregano dressing.
Ingredients
Salad
- 1 lb refrigerated cheese tortellini
- 1 pint cherry tomatoes halved
- 1 medium cucumber seeded and diced
- ½ red onion thinly sliced
- 1 cup Kalamata olives pitted and halved
- 1 cup crumbled feta cheese
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped (optional)
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano or 1 tablespoon fresh, chopped
- 1 garlic clove minced
- ½ tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking, then toss with a little olive oil to prevent sticking.
- Halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop parsley and dill. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5 minutes and drain.
- Whisk olive oil, lemon juice, minced garlic, Dijon, oregano, salt, and pepper in a small bowl or mason jar. Adjust seasoning to taste.
- In a large bowl, combine cooled tortellini, tomatoes, cucumber, onion, and olives. Pour dressing over the salad and toss gently until coated.
- Fold in most of the feta and herbs, reserving some for garnish. Let sit for 10–30 minutes if possible to let flavors meld. Garnish with remaining feta and herbs before serving.
Notes
- For a creamier dressing, stir in 2 tablespoons plain Greek yogurt.
- Make dressing ahead and store chilled for up to 3 days.
- If preparing overnight, store dressing separately and add before serving.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 14gFat: 24gSaturated Fat: 8gSodium: 720mgSugar: 4g
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