Greek Tortellini Pasta Salad
Master this fresh, zesty Greek Tortellini Pasta Salad in under 30 minutes! Perfect for summer barbecues, quick lunches, or potlucks, it combines cheesy tortellini with crisp vegetables and a tangy homemade dressing.
Equipment
- Large Pot
- Colander
- Cutting Board
- Sharp Chef’s Knife
- Mixing Bowl
- Whisk or Jar
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 20 oz cheese tortellini or spinach/gluten-free
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced
- ¼ cup red onion finely chopped
- ½ cup Kalamata olives pitted
- ½ cup feta cheese crumbled
Dressing Ingredients
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
Instructions
- Boil the tortellini according to package instructions. Drain and rinse with cold water.
- Chop the cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
- In a large mixing bowl, combine cooled tortellini, tomatoes, cucumber, red onion, and olives. Pour dressing over and toss to coat.
- Sprinkle feta cheese over the salad and toss gently.
Notes
Substitutions: Use gluten-free tortellini or swap feta for vegan cheese. Storage: Refrigerate in an airtight container for up to 3 days.
