Greek Tortellini Salad

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Greek Tortellini Salad

This Greek Tortellini Salad is full of vibrant Mediterranean flavors. Juicy cherry tomatoes, crisp cucumber, cheese tortellini and tangy feta are tossed with a sun-dried tomato dressing to make a delicious cold pasta salad.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean

Diet: Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword: Greek pasta salad, Mediterranean pasta salad

Servings:

Calories: 486kcal

Author: Kristina Tipps

Equipment

salad bowl
small bowl
Large pot
colander
whisk

Ingredients

Pasta Salad

10 oz tortellini cheese-filled or other variety, frozen or fresh
1 cup cherry tomatoes halved
1 medium cucumber diced
1 large yellow, orange or red bell pepper diced,
½ cup kalamata olives sliced
½ cup feta cheese crumbles
¼ cup red onion thinly sliced

Dressing

½ cup sun-dried tomatoes finely chopped
4 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
2 cloves minced garlic
1 teaspoon dried oregano
salt to taste
black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and place in a large salad bowl.
In a small bowl, whisk together the sun-dried tomatoes, extra virgin olive oil, red wine vinegar, minced garlic cloves, oregano, salt and pepper until smooth.
In the large salad bowl, combine the cooked tortellini with the cucumbers, cherry tomatoes, yellow bell pepper, red onion, olives, and feta cheese.
Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

Storing: store in the refrigerator in a covered container for 5 to 7 days. Serve cold or at room temperature; reheating is not necessary.

Nutrition