Description
12 oz cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
½ cucumber, diced
1 cup Kalamata olives, pitted and sliced
¼ red onion, thinly sliced
½ cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the tortellini according to package instructions. Drain and set aside to cool.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, olives, red onion, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes for a chilled version.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 330 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the 12 oz of cheese tortellini and cook according to the package directions for ‘al dente,’ typically 3-4 minutes for fresh or 7-10 minutes for frozen. Once cooked, drain in a colander and rinse briefly under cool water to stop the cooking process. Let it drain thoroughly.
2. Prepare the Vegetables: While the pasta cooks, wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion. Pit and slice the Kalamata olives if not already pre-sliced.
3. Make the Dressing: In a small bowl or jar, combine the 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, ½ teaspoon of garlic powder, and a generous pinch of salt and pepper. Whisk or shake vigorously until the mixture is well emulsified.
4. Assemble the Salad: In a large serving bowl, combine the cooled tortellini, prepared tomatoes, cucumber, onion, and olives. Add the ½ cup of crumbled feta cheese.
5. Dress and Finish: Pour the dressing over the salad ingredients. Gently toss everything together until evenly coated. Taste and adjust seasoning with more salt or pepper if needed. Garnish with chopped fresh parsley.
Serving Suggestions
This versatile salad is perfect as a light main course for lunch or a substantial side dish. For a complete meal, pair it with grilled chicken, shrimp, or lemon-herb salmon. To make it a picnic or potluck star, transport the undressed salad and dressing separately, combining them just before serving to keep the tortellini from becoming soggy. Serve with crusty bread or garlic knots to soak up the flavorful dressing.
How-to Summary
Cook and cool tortellini. Chop tomatoes, cucumber, onion, and olives. Whisk oil, vinegar, and herbs for the dressing. Combine all ingredients in a large bowl with feta cheese. Toss with dressing, garnish with parsley, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the undressed salad and dressing separately in the refrigerator for up to 24 hours. Combine 15-20 minutes before serving.
What can I use instead of red wine vinegar? Fresh lemon juice or white wine vinegar are excellent substitutes that will provide a similar bright, acidic note.
Is there a good vegetarian alternative to cheese tortellini? Absolutely. Use spinach and cheese tortellini, or for a vegan version, opt for a plant-based stuffed pasta and substitute the feta with a dairy-free alternative or chickpeas.
How can I add more protein? Add a can of drained and rinsed chickpeas, white beans, or sliced grilled chicken breast to make the salad more filling.
My salad seems dry, what can I do? The pasta may have absorbed the dressing. Simply whisk together another tablespoon each of olive oil and vinegar, then drizzle over the salad and toss again before serving.
Common Mistakes to Avoid
Avoid adding hot tortellini directly to the salad, as it will wilt the vegetables and melt the feta. Always let it cool completely. Do not oversalt the dressing before tasting, as the feta and olives already contribute significant saltiness. Finally, do not dress the salad hours in advance, as the tortellini will absorb all the dressing and become mushy.
Conclusion
This Tortellini Pasta Salad is a guaranteed crowd-pleaser that masterfully balances ease and flavor. With its simple preparation, vibrant ingredients, and zesty Mediterranean dressing, it’s a recipe you’ll return to for quick weeknight dinners, effortless entertaining, and portable meals. Feel free to customize it with your favorite seasonal vegetables or proteins to make it your own.
