Greek Tortellini Salad
Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!
Ingredients
Salad
- 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
- 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
- 1/2 medium red onion, thinly sliced (about ½ cup)
- 1 English cucumber, cut into spears and quartered (about 2 cups)
- 16 ounces cherry tomatoes, halved (about 3 cups)
- 1/2 cup Kalamata olives, sliced divided
- 4 ounces feta cheese, crumbled (about 1 cup)
- 8 ounces tortellini, uncooked about 2 cups
Greek Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon Kalamata olives, finely minced (from above)
Instructions
- COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
- PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
- MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
- COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
- TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
- SERVE: Serve immediately or refrigerate until ready to serve.
Video
Notes
Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Not applicable. Serve chilled.
Freezing: Freezing is not recommended.
Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.
Nutrition
Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg