Description
Mediterranean flavors dance through this Greek Tortellini Pasta Salad, creating a refreshing summer dish packed with tangy feta, crisp vegetables, and herbed tortellini. Cool ingredients blend perfectly, offering a delightful meal you can savor on warm afternoons.
Ingredients
Scale
Main Ingredients:
- 1 (20 ounces / 567 grams) package cheese tortellini
- 1/2 cup (118 milliliters / 4 ounces) feta cheese, crumbled
- 1 cup (240 milliliters) cherry tomatoes, halved
Vegetables and Herbs:
- 1/2 cup (118 milliliters) cucumber, diced
- 1/4 cup (59 milliliters) red onion, thinly sliced
- 1/4 cup (59 milliliters) fresh parsley, chopped
- 1/3 cup (79 milliliters) Kalamata olives, sliced
Dressing Ingredients:
- 1/4 cup (59 milliliters) olive oil
- 2 tablespoons (30 milliliters) red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Boil tortellini in salted water for 7-9 minutes until al dente, following package cooking time. Immediately drain and rinse with cold water to halt cooking and prevent sticking.
- Dice cucumber and slice cherry tomatoes into halves, creating uniform vegetable pieces for consistent flavor distribution.
- Mince red onion finely to ensure subtle, sharp flavor without overwhelming the salad’s delicate balance.
- Create vinaigrette by vigorously whisking olive oil, red wine vinegar, Dijon mustard, dried oregano, and minced garlic until emulsified and smooth.
- Combine cooled tortellini with prepared vegetables, crumbled feta cheese, and sliced Kalamata olives in a spacious mixing bowl.
- Drizzle prepared vinaigrette over salad, gently tossing to ensure every ingredient is evenly coated with dressing.
- Season with salt and freshly ground black pepper, adjusting to personal taste preference.
- Refrigerate salad for 30 minutes to allow flavors to meld and develop complex taste profile.
- Before serving, garnish with freshly chopped parsley for added brightness and visual appeal.
Notes
- Use freshly cooked tortellini at room temperature to prevent clumping and ensure better dressing absorption.
- Slice vegetables uniformly for consistent texture and professional presentation in each bite.
- Consider using whole wheat tortellini for added nutrition and a healthier alternative to traditional pasta.
- Marinate vegetables briefly in dressing before mixing to enhance flavor penetration and create more depth in the salad.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg