Greek Tortellini Pasta Salad
A refreshing twist on classic pasta salads, this Greek Tortellini Pasta Salad blends al dente tortellini with feta cheese, olives, and crisp vegetables for a vibrant and nutritious dish.
Ingredients
Pasta and Base Ingredients
- 12 oz tortellini Tender, stuffed pasta that acts as the heart of the salad.
- 1 cup cherry tomatoes, halved Juicy and sweet, adds freshness.
- 1 cup cucumbers, diced Crisp and refreshing for balance.
- 1/2 cup black olives, sliced Briny flavor for Mediterranean essence.
- 1 cup feta cheese, crumbled Creamy and tangy addition.
Dressing
- 1/4 cup olive oil Rich and fruity dressing.
- 2 tbsp lemon juice Bright and zesty.
- 1 tsp salt Essential seasoning.
- 1/2 tsp pepper Essential seasoning.
Garnish
- 1/4 cup fresh parsley, chopped Adds freshness and color.
Instructions
Preparation
- Cook the tortellini according to package directions. Once al dente, drain the pasta and let it cool for about 10 minutes.
- In a large bowl, combine the cherry tomatoes, diced cucumbers, sliced black olives, and crumbled feta cheese.
- Add the cooled tortellini to the bowl and gently stir it all together.
Dressing
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over your salad and toss everything well.
Serving
- Garnish with fresh parsley and serve immediately or refrigerate for later.
Notes
For added crunch, include shredded carrots, bell peppers, or artichoke hearts. For a heartier meal, add grilled chicken or chickpeas. Substitute feta with goat cheese or mozzarella for a milder flavor.