Description
12 oz cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup black olives, sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons fresh basil, chopped
Directions:
Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, Dijon mustard, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine.
Garnish with fresh basil and serve chilled.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook & Cool Pasta: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions (usually 3-4 minutes for fresh, 8-10 for frozen). Drain immediately in a colander and rinse thoroughly under cold running water to stop the cooking and cool the pasta completely. Let it drain well.
- Prepare Vegetables: While the pasta cooks, wash and halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Thinly slice the red onion. For a milder onion flavor, you can soak the slices in cold water for 10 minutes, then drain.
- Make the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, and Dijon mustard. Whisk vigorously or shake the jar until the mixture is fully emulsified. Season with salt and pepper to taste.
- Combine & Marinate: In your large serving bowl, add the cooled tortellini, tomatoes, cucumber, red onion, crumbled feta, and sliced olives. Pour the dressing over the top. Gently toss everything together until evenly coated. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Final Touch: Just before serving, chop the fresh basil and sprinkle it over the salad. Give it one final gentle toss.
Serving Suggestions
This versatile salad is perfect as a light main course for lunch or a substantial side dish. For a summer barbecue, serve it alongside grilled chicken, burgers, or veggie skewers. To make it a more complete meal, add a protein like canned, drained tuna, grilled shrimp, or chickpeas. For a picnic, pack it in a sealed container and keep it cool with an ice pack.
How-to Summary
Cook and cool tortellini. Chop tomatoes, cucumber, and onion. Whisk oil, vinegar, oregano, mustard, salt, and pepper for the dressing. Combine all ingredients in a bowl, toss with dressing, and chill. Garnish with fresh basil before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare it up to 24 hours in advance, but wait to add the fresh basil until just before serving to keep it vibrant.
Can I use a different type of pasta? Absolutely. Cheese ravioli, tri-color rotini, or farfalle (bow-tie pasta) all work well as substitutes for tortellini.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the vegetables may soften slightly.
Is there a substitute for red wine vinegar? Lemon juice or white wine vinegar are the best alternatives, offering a similar bright, acidic note.
Can I make this recipe vegetarian? This recipe is already vegetarian as written. Ensure your tortellini pasta is made without meat in the filling if following a strict vegetarian diet.
Common Mistakes to Avoid
- Skipping the Rinse: Not rinsing the cooked tortellini in cold water will cause it to continue cooking and become mushy, and it will also warm the other salad ingredients.
- Dressing Too Early: Adding the dressing while the pasta is still warm can cause it to absorb too much oil and become greasy. Always ensure components are cool.
- Overlooking Seasoning: The dressing needs adequate salt and pepper to balance the acidity and fat. Always taste and adjust after tossing.
- Using Wilted Herbs: Adding delicate fresh basil too far in advance will cause it to turn black and slimy. It should be the final garnish.
Conclusion
This Tortellini Pasta Salad is the epitome of a quick, flavorful, and satisfying meal. With its simple preparation, make-ahead convenience, and vibrant Mediterranean flavors, it’s a guaranteed crowd-pleaser for any occasion. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect dish every time. Enjoy this delicious and versatile salad as the centerpiece of your next easy meal.
