Greek Tortellini Salad
Yield: 8 servings
This easy Greek Tortellini Salad is full of flavor, with fresh vegetables and herbs, plus cheese-filled tortellini, feta cheese, kalamata olives, and a simple, bright lemon dressing. It's a family-favorite cold salad that's perfect for backyard gatherings and weeknight meals!
Ingredients
For the dressing:
- ½ cup extra-virgin olive oil
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
For the salad:
- 20 ounces refrigerated cheese tortellini
- 1 medium red bell pepper thinly sliced
- 1 cup thinly sliced Persian or English cucumber with slices cut into half moons
- ½ small red onion very thinly sliced
- 1 cup halved grape tomatoes
- ¾ cup halved or sliced Kalamata olives
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 4 ounces crumbled feta cheese
Instructions
- For the dressing: Add all ingredients to a pint jar, twist on the lid, and shake vigorously to combine. Set in the fridge to chill.
- For the salad: Cook tortellini just to al dente, according to package instructions. I always add about 2 teaspoons of Morton kosher salt to the boiling water - this doesn't make the tortellini overly salty, just adds a nice flavor. Add tortellini to a large colander to drain, then run cold water over it until pasta is cool to the touch. Continue to drain while you prepare the rest of the salad, shaking the colander gently to remove as much water as possible.
- Add the chilled tortellini, veggies, olives, and herbs to a very large bowl. Fold gently to combine.
- Give the dressing a few good shakes, then drizzle half of it over the tortellini mixture. Fold gently to combine. Add the feta and fold gently again. Taste test - add more dressing, salt, and pepper, if desired.
- Serve right away or place in the fridge, covered, until ready to serve. Store remaining dressing in the fridge. The tortellini will soak up the dressing more as it sits, so I always make sure to keep at least a few tablespoons for drizzling over the top right before serving, or for any leftovers. Depending on your taste, you may or may not use all the dressing.
Nutrition Information:
Serving: 1 Calories: 410kcal Carbohydrates: 41g Protein: 12g Fat: 23g Saturated Fat: 7g Polyunsaturated Fat: 15g Cholesterol: 42mg Sodium: 615mg Fiber: 3g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.