Description
A fresh, colorful Mediterranean-inspired pasta salad made with tender cheese tortellini, juicy cherry tomatoes, crisp cucumber, Kalamata olives, roasted red peppers, creamy feta, and fresh herbs, all tossed in a bright homemade Greek dressing.
Ingredients
For the Pasta Salad
20 oz (570 g) refrigerated cheese tortellini
1 1/2 cups (225 g) cherry tomatoes, halved
1 English cucumber (about 300 g), sliced and quartered
1/2 small red onion, thinly sliced
3/4 cup (110 g) Kalamata olives, pitted
3/4 cup (110 g) crumbled feta cheese
1/2 cup (75 g) roasted red peppers, sliced
1/4 cup (35 g) fresh parsley, chopped
2 tbsp fresh dill, chopped
For the Greek Dressing
1/3 cup (80 ml) extra-virgin olive oil
3 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
1 small garlic clove, minced
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until just tender.
2. Drain the tortellini well and rinse briefly under cold water to stop the cooking process. Allow it to drain thoroughly.
3. While the tortellini cooks, halve the cherry tomatoes, slice and quarter the cucumber, thinly slice the red onion, and prepare the roasted red peppers, Kalamata olives, parsley, and dill.
4. Make the Greek dressing by whisking together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, honey, salt, and black pepper until smooth and slightly emulsified.
5. Transfer the drained tortellini to a large mixing bowl and let it cool for about 10 minutes.
6. Add the cherry tomatoes, cucumber, red onion, Kalamata olives, roasted red peppers, chopped parsley, and fresh dill to the cooled tortellini. Toss gently to combine.
7. Gently fold in the crumbled feta cheese, taking care not to overmix so some larger pieces remain visible.
8. Pour the Greek dressing over the tortellini mixture and toss gently until everything is evenly coated.
9. Cover the bowl and refrigerate for at least 30 minutes to allow the tortellini to absorb the dressing and the flavors to develop.
10. Toss the salad gently before serving. If the pasta has absorbed too much dressing, add a small drizzle of extra-virgin olive oil or a spoonful of fresh lemon juice.
11. Garnish with extra feta, fresh dill, parsley, and Kalamata olives. Serve chilled or slightly cool.
Notes
Do not overcook the tortellini. Cook it just until tender so it holds its shape when tossed with the other ingredients. Let the tortellini cool before adding the vegetables and feta to help keep the fresh ingredients crisp. Use fresh lemon juice for a brighter, fresher dressing. Drain the vegetables well because excess moisture can dilute the dressing and make the salad watery. Start with the recommended amount of dressing and adjust after chilling if needed. Chill the salad for at least 30 minutes so the dressing has time to flavor the tortellini. Add fresh dill and parsley close to serving for the brightest flavor. Frozen cheese tortellini can be used instead of refrigerated tortellini. Cook according to the package directions, then drain and cool before assembling. Rotini, bow ties, penne, or fusilli can be substituted for tortellini, although regular pasta will not provide the creamy cheese-filled center. Diced bell peppers, artichoke hearts, spinach, fresh basil, or chopped pepperoncini make delicious additions. Add grilled chicken or chickpeas to make the salad more substantial. Prepare the salad several hours ahead and keep it refrigerated until serving. Store leftovers in an airtight container in the refrigerator and enjoy within a few days. If making the salad ahead, refresh it with a little olive oil or lemon juice before serving. The honey can be omitted from the dressing or replaced with another small amount of sweetener if desired. Serve with grilled chicken, steak, roasted fish, Mediterranean vegetables, or crusty bread for a complete meal. This salad is especially convenient for picnics, potlucks, barbecues, and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek