Greek Tortellini Pasta Salad
A quick and delicious pasta salad featuring cheese tortellini, fresh veggies, and a tangy dressing, perfect for any occasion.
Ingredients
- 20 ounces fresh cheese tortellini (found in the deli section)
- 1 1/2 cups cherry tomatoes (sliced in half)
- 1 1/2 cups cucumbers (chopped)
- 1 cup canned artichoke hearts (chopped)
- 1 can olives (15-ounce, sliced in half)
- 1/2 whole red onion (thinly sliced)
- 1 cup crumbled feta cheese
- 1 tablespoon fresh dill (chopped)
- Fresh ground pepper (to taste)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3-4 tablespoons white sugar (adjust to taste)
- 2 teaspoons Dijon mustard
- 3 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 whole lemon (juiced)
- Pinch of red pepper flakes (optional)
Instructions
- Cook the fresh cheese tortellini according to package instructions. Drain and set aside to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, sugar, Dijon mustard, minced garlic, oregano, basil, salt, lemon juice, and red pepper flakes (if using).
- In a large mixing bowl, combine cooled tortellini, cherry tomatoes, cucumbers, artichoke hearts, olives, red onion, and half of the feta cheese. Toss gently to mix.
- Pour the dressing over the salad and toss again to coat everything evenly. Sprinkle in the remaining feta cheese and fresh dill, adding black pepper to taste.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
- Serve chilled, giving it a gentle toss before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.