Description
1 (20 oz) package cheese tortellini
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper, to taste
Directions:
Cook the cheese tortellini according to the package instructions. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper.
Pour the dressing over the pasta salad and toss to coat evenly.
Garnish with fresh parsley and serve immediately or chill in the refrigerator for 30 minutes before serving.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 320 kcal per serving
Servings: 6
Step-by-Step Guide
Follow these detailed instructions for the perfect pasta salad every time. First, bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions, typically 3-5 minutes, until al dente. Immediately drain the tortellini in a colander and rinse thoroughly with cold water. This crucial step stops the cooking and cools the pasta, preventing it from becoming gummy. While the pasta cools, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. For a milder onion flavor, you can soak the slices in cold water for 10 minutes, then drain. In a large mixing bowl, combine the cooled tortellini, tomatoes, cucumber, red onion, sliced Kalamata olives, and crumbled feta cheese.
For the dressing, use a small bowl or a jar with a lid. Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, and finely minced garlic until the mixture is fully emulsified. Season generously with salt and black pepper to taste. Pour the dressing over the pasta and vegetable mixture. Using a large spoon or spatula, gently toss everything together until all components are evenly coated. Finish by folding in the freshly chopped parsley.
Serving Suggestions
This versatile salad is excellent as a standalone light lunch or a vibrant side dish. For a complete meal, serve it alongside grilled chicken, shrimp, or lamb chops. It’s the perfect make-ahead dish for picnics, potlucks, and barbecues. For presentation, serve it in a large, shallow bowl and garnish with an extra sprinkle of feta and a few whole parsley leaves. Consider adding other Mediterranean ingredients like artichoke hearts, roasted red peppers, or pepperoncini for variation.
How-to Summary
Cook and cool tortellini. Chop all vegetables. Whisk dressing ingredients in a separate bowl. Combine everything in a large bowl, toss with dressing, and garnish with parsley. Chill before serving for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. The flavors meld beautifully, making it even tastier the next day.
Can I use a different type of pasta? Yes. While cheese tortellini is recommended for its flavor and texture, you can substitute it with regular cheese-filled ravioli, tri-color rotini, or farfalle (bow-tie pasta).
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing, so you may want to drizzle a little fresh olive oil and a squeeze of lemon juice when serving again.
Is there a substitute for red wine vinegar? Fresh lemon juice or white wine vinegar are excellent substitutes. Lemon juice will brighten the flavor, while white wine vinegar offers a similar acidity.
Can I make this recipe vegetarian-friendly? This recipe is already vegetarian as written. To make it vegan, use a plant-based cheese tortellini (if available), omit the feta cheese or use a vegan alternative, and ensure your pasta doesn’t contain egg.
Common Mistakes to Avoid
Avoid rinsing the pasta with warm water, as it won’t cool it down effectively and can leave it sticky. Do not add the dressing while the pasta is still warm, as it will absorb too much and become soggy. Ensure your vegetables are uniformly chopped for consistent texture and flavor in every bite. Do not skip the step of whisking the dressing separately; adding the oil and vinegar directly to the salad will result in uneven coating. Finally, avoid over-mixing the salad once the feta is added, as it can break down and make the salad look muddy.
Conclusion
This Cheese Tortellini Pasta Salad is a guaranteed crowd-pleaser that masterfully combines the hearty comfort of pasta with the fresh, zesty flavors of the Mediterranean. Its simplicity, quick preparation time, and make-ahead convenience make it an indispensable recipe for your collection. By following the detailed guide and avoiding common pitfalls, you’ll create a dish that is visually stunning and deliciously satisfying for any occasion.
