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Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 16 oz refrigerated cheese tortellini
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • ½ cup pitted Kalamata olives, halved
  • 1 cup crumbled feta cheese
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 small garlic clove, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Cook the tortellini in a large pot of salted boiling water for 3 to 4 minutes, until tender. Drain and rinse under cold water to cool.
  2. Dice the cucumber, halve the tomatoes, slice the red onion, and halve the olives.
  3. In a small bowl, whisk the olive oil, lemon juice, vinegar, oregano, garlic, salt, and pepper until blended.
  4. Combine the tortellini, vegetables, olives, and feta in a large serving bowl. Pour the dressing over the top and toss gently. Serve right away or chill for 30 minutes to deepen the flavors.

Notes

You can serve this salad immediately, but it really sings after a short rest in the fridge. If you have extra time, let it chill for an hour or two so the dressing fully soaks into the pasta.