Description
A delightful Greek-inspired tortellini pasta salad featuring cheese tortellini tossed with cherry tomatoes, cucumber, kalamata olives, feta cheese, and a zesty dressing. Perfect for picnics, potlucks, or a refreshing side dish.
Ingredients
Scale
Cheese Tortellini:
- 1 (20-ounce) package refrigerated cheese tortellini
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup kalamata olives (sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh parsley
Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook the Tortellini: Cook tortellini according to package directions. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: Whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper in a small bowl or jar.
- Combine Ingredients: In a large mixing bowl, toss together the cooled tortellini, cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley.
- Add Dressing: Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Chill the salad for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This salad holds up well for picnics or potlucks and can be made up to a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 35 mg
