Description
For the Salad:
12 oz cheese tortellini, cooked and cooled
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
¼ cup toasted almonds, sliced
¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, oregano, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle toasted almonds on top before serving.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
2. Prepare the Vinaigrette: In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, Dijon mustard, dried oregano, honey, salt, and black pepper. Whisk or shake vigorously until the mixture is fully emulsified and smooth.
3. Chop the Vegetables: While the tortellini cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Slice the Kalamata olives and have your crumbled feta ready.
4. Toast the Almonds: In a small dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. Remove immediately to prevent burning.
5. Assemble the Salad: In a large mixing bowl, combine the cooled tortellini, tomatoes, cucumber, olives, feta, red onion, and parsley. Drizzle the prepared lemon vinaigrette over the top.
6. Toss and Finish: Gently toss all ingredients until everything is evenly coated with the dressing. Transfer to a serving bowl or plates and sprinkle the toasted almonds on top just before serving.
Serving Suggestions
This vibrant tortellini salad is versatile. For a light lunch, serve it in a large bowl with crusty bread on the side. It makes an excellent centerpiece for picnics and potlucks. To turn it into a heartier dinner, consider adding grilled chicken, shrimp, or chickpeas for extra protein. Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the lemon vinaigrette.
How-to Summary
Quickly cook and cool cheese tortellini. Whisk together a simple lemon vinaigrette with olive oil, lemon, mustard, and herbs. Combine the tortellini with fresh veggies, olives, and feta. Toss with the dressing and top with toasted almonds for a crunchy finish. Chill briefly for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, combine all components except the almonds and dressing up to a day ahead. Add the vinaigrette and almonds just before serving to prevent sogginess.
What can I use instead of Kalamata olives? Black olives or green olives (like Castelvetrano) are good substitutes, though they will offer a slightly different flavor profile.
Is there a substitute for feta cheese? Goat cheese crumbles or fresh mozzarella pearls (bocconcini) would work well. For a dairy-free version, use a vegan feta alternative or omit it.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb more dressing, so you might want to refresh it with a squeeze of lemon juice before serving again.
Can I use a different type of pasta? Absolutely. Cheese ravioli, farfalle (bow-tie), or rotini pasta are all excellent alternatives if you don’t have tortellini.
Common Mistakes to Avoid
Avoid adding the dressing while the tortellini is still warm, as it will absorb too much and become mushy. Ensure the pasta is completely cooled. Do not skip toasting the almonds; this step is crucial for maximizing their flavor and crunch. Be careful not to overdress the salad—start with three-quarters of the vinaigrette, toss, and add more only if needed. Finally, do not add the almonds until serving to maintain their texture.
Conclusion
This Lemon Herb Tortellini Salad is a perfect blend of fresh, tangy, and savory flavors, offering a satisfying meal in just 20 minutes of active prep. Its combination of hearty pasta, crisp vegetables, briny olives, and a zesty homemade dressing makes it a crowd-pleaser for any occasion. By following the step-by-step guide and heeding the tips to avoid common pitfalls, you can create a stunning, restaurant-quality dish with ease. Enjoy this versatile salad as a standout side or a complete, refreshing main course.
