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Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad
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Greek Tortellini Pasta Salad is a vibrant and flavorful Mediterranean-inspired dish combining cheese-filled tortellini with fresh cucumbers, cherry tomatoes, Kalamata olives, red onion, feta cheese, and parsley, all tossed in a tangy lemon-oregano dressing. This refreshing salad is perfect for warm weather, quick to prepare, and ideal as a main course or side dish.

Ingredients

Scale

Pasta

  • 8 oz cheese-filled tortellini

Vegetables & Herbs

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped into bite-sized pieces
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, finely chopped

Cheese

  • 1/2 cup crumbled feta cheese

Dressing

  • 3 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil, then add the cheese-filled tortellini. Cook according to package instructions, usually about 3 to 5 minutes, until al dente. Drain and rinse with cold water to stop cooking and cool the pasta.
  2. Prepare the vegetables: While the pasta cooks, rinse and chop the cherry tomatoes in halves, slice the cucumber into bite-sized pieces, thinly slice the red onion, and pit and halve the Kalamata olives if needed. Chop fresh parsley finely for a vibrant herbal touch.
  3. Make the dressing: In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, dried oregano, salt, and pepper. Taste and adjust the seasoning to make sure it’s zesty and balanced.
  4. Combine all ingredients: In a large mixing bowl, combine the cooled tortellini, tomatoes, cucumber, olives, red onion, parsley, and crumbled feta cheese. Pour the dressing over everything and toss gently until well coated and evenly mixed.
  5. Chill and serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes to allow the ingredients to meld. Serve cold or at room temperature for maximum enjoyment.

Notes

  • Don’t overcook the pasta: Keep tortellini al dente so it holds its shape and texture in the salad.
  • Use fresh lemon juice: Freshly squeezed lemon juice adds brightness that bottled juice can’t replicate.
  • Drain olives well: Remove excess brine from Kalamata olives to avoid watering down the salad.
  • Let it marinate: Allow the salad to rest in the fridge so flavors develop and mingle beautifully.
  • Serve chilled or at room temperature: Either is delicious, but chilling helps flavors intensify and refresh.

Nutrition

Keywords: Greek salad, tortellini salad, Mediterranean pasta salad, cheese tortellini, lemon oregano dressing

Find it online: https://marybaking.com/greek-tortellini-pasta-salad/