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–+ servings
mediterranean style stuffed pasta salad

Greek Tortellini Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Greek
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 16 ounce cheese tortellini fresh or refrigerated
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup roasted red peppers sliced
  • 2 tablespoon fresh parsley chopped
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard optional

Instructions
 

  • Bring a large pot of water to a boil and season it with the tablespoon of salt.
  • Add the cheese tortellini to the boiling water and cook according to package directions until just al dente.
  • Drain the tortellini in a colander and rinse briefly under cool water to stop the cooking, then let it drain well.
  • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, black pepper, and Dijon mustard until emulsified.
  • On a cutting board, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, slice the roasted red peppers, and chop the parsley.
  • Add the cooled tortellini to a large mixing bowl.
  • Add the cherry tomatoes, cucumber, red onion, Kalamata olives, roasted red peppers, feta cheese, and parsley to the bowl with the tortellini.
  • Pour the dressing over the salad and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Taste and adjust seasoning with a little more salt, pepper, or vinegar if needed.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Notes

For best flavor, avoid overcooking the tortellini so it stays firm and doesn’t fall apart when tossed with the vegetables and dressing; make sure the pasta is well drained so the dressing doesn’t get diluted, and chill long enough for the flavors to develop but toss again just before serving to redistribute the dressing. You can prepare the salad up to a day ahead, but if doing so, reserve a little extra dressing or olive oil to refresh it before serving, and add a final sprinkle of fresh parsley and feta on top for color and brightness.
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