Description
1 (20 oz) package cheese tortellini
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup red bell pepper, diced
½ small red onion, thinly sliced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Directions:
Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and rinse under cold water to
cool.
Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic, salt, and black pepper.
Assemble the Salad: In a large bowl, combine cooked tortellini, cherry tomatoes, cucumber, olives, red bell pepper, red onion, and parsley. Drizzle with
dressing and toss to coat.
Add the Feta: Gently fold in the crumbled feta cheese before serving.
Serve & Enjoy: Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 380 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time.
- Cook & Cool Pasta: In a large pot of heavily salted boiling water, cook the cheese tortellini until al dente. Immediately drain and rinse under cold running water to stop the cooking process. Let it drain thoroughly to prevent a watery salad.
- Make the Dressing: In a jar or small bowl, combine ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, and a generous pinch of salt and pepper. Whisk or shake vigorously until the mixture is fully emulsified.
- Chop Vegetables: While the pasta cooks, prepare all vegetables: halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, and slice Kalamata olives. Chop fresh parsley.
- Combine & Toss: In your large serving bowl, add the cooled tortellini, all prepared vegetables, and the chopped parsley. Drizzle the dressing over the top.
- Final Touch: Toss the salad gently but thoroughly to ensure everything is coated in dressing. Finally, gently fold in the crumbled feta cheese to keep it from breaking down too much.
Serving Suggestions
This versatile salad can be served in several delicious ways. For a light lunch, serve it in a bowl with a slice of crusty bread. It makes an excellent side dish for grilled chicken, fish, or lamb chops at a summer barbecue. To make it a heartier main course, add a can of drained and rinsed chickpeas or grilled shrimp. For a picnic, pack it in a sealed container and keep it cool until ready to eat.
How-to Summary
Cook and cool tortellini. Whisk dressing ingredients together. Chop all vegetables. Combine tortellini, veggies, and parsley in a bowl, then toss with dressing. Gently fold in feta cheese. Serve immediately or chill briefly.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Combine the dressed tortellini and vegetables (excluding feta) up to a day ahead. Add the feta and give it a final toss just before serving.
Can I use a different type of pasta? Absolutely. Cheese ravioli, meat tortellini, or even plain pasta like fusilli or farfalle work well. Adjust cooking times according to package directions.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the pasta may absorb more dressing, so you might want to refresh it with a small drizzle of olive oil and vinegar before serving again.
Is there a substitute for red wine vinegar? Yes, white wine vinegar or fresh lemon juice are excellent substitutes that will provide a similar bright, acidic flavor.
Can I add protein to this salad? Definitely. Grilled chicken breast, flaked tuna, canned chickpeas, or sliced salami are all great additions to turn this side into a satisfying main dish.
Common Mistakes to Avoid
- Not Cooling the Pasta: Adding warm tortellini will wilt the vegetables and melt the feta. Ensure it’s completely cool.
- Skipping the Dressing Emulsion: Whisk the dressing vigorously so the oil and vinegar don’t separate, ensuring even flavor distribution.
- Over-mixing with Feta: Fold the crumbled feta in gently at the end to prevent it from becoming a pasty mess.
- Using Bland Ingredients: Since this salad is simple, ingredient quality matters. Use a good olive oil, flavorful olives, and fresh herbs.
Conclusion
This Tortellini Pasta Salad is a guaranteed crowd-pleaser that masterfully balances ease of preparation with vibrant, fresh flavors. Its versatility makes it perfect for weekly meals, potlucks, or elegant gatherings. By following the step-by-step guide and avoiding common pitfalls, you can create a dish that is both visually appealing and deliciously satisfying. Enjoy the simplicity and taste of this Mediterranean-inspired classic.
