Zesty Greek Tortellini Salad Recipe

Introduction

This Zesty Greek Tortellini Salad combines tender cheese tortellini with fresh vegetables, tangy feta, and a bright red wine vinegar dressing. It’s a perfect dish for a light lunch or a vibrant side at your next gathering.

Ingredients

• 1/2 red onion (thinly sliced or finely diced, to personal preference)
• 3/4 cup crumbled feta cheese
• 1 large cucumber (diced into 1/2-inch pieces)
• 1 cup pitted kalamata olives (halved lengthwise)
• 1 1/2 cups grape tomatoes
• 1 (20 oz) package cheese tortellini
• 1 garlic clove (minced or grated)
• 3 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Kosher salt to taste
• 1/4 cup extra virgin olive oil
• Black pepper to taste (freshly ground recommended)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and rinse under cold water to cool, then set aside.
2. Step 2: In a large bowl, combine the cooled tortellini, grape tomatoes, diced cucumber, olives, red onion, and crumbled feta cheese.
3. Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
4. Step 4: Pour the dressing over the salad ingredients. Toss gently to coat everything evenly. Serve immediately or refrigerate until ready to serve.

Tips & Variations

• Add chopped fresh parsley or basil for an extra layer of freshness.
• Use fresh mozzarella balls instead of feta for a milder, creamier texture.
• For a spicy twist, sprinkle in some crushed red pepper flakes into the dressing.
• If preparing ahead, keep the dressing separate and toss just before serving to keep ingredients crisp.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add the dressing just before serving if making in advance. To reheat, warm gently or enjoy chilled for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this salad?

Yes, frozen tortellini works well. Simply cook it according to the package directions and cool before adding to the salad.

Is this salad suitable for meal prepping?

Absolutely. Keep the dressing separate and combine it with the salad just before eating to maintain freshness and prevent sogginess.

Zesty Greek Tortellini Salad Recipe

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4.8 from 59 reviews

This Zesty Greek Tortellini Salad is a vibrant and refreshing dish perfect for a light lunch or a flavorful side. Combining tender cheese tortellini with crisp cucumber, juicy grape tomatoes, tangy kalamata olives, red onion, and crumbly feta, all tossed in a zesty red wine vinaigrette with garlic and oregano, this salad delivers a satisfying Mediterranean twist that’s easy to prepare and perfect for warm-weather gatherings or meal prep.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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For the Salad:

• 1/2 red onion (thinly sliced or finely diced, to personal preference)
• 3/4 cup crumbled feta cheese
• 1 large cucumber (diced into 1/2-inch pieces)
• 1 cup pitted kalamata olives (halved lengthwise)
• 1 1/2 cups grape tomatoes
• 1 (20 oz) package cheese tortellini

For the Dressing:

• 1 garlic clove (minced or grated)
• 3 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Kosher salt to taste
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper to taste

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions. Once cooked, drain the tortellini and rinse under cold water to stop the cooking process and cool it down. Set aside.
2. Prepare the Salad Ingredients: In a large bowl, combine the cooled tortellini with sliced grape tomatoes, diced cucumber, halved kalamata olives, thinly sliced or diced red onion, and crumbled feta cheese. This mixture serves as the hearty base of your salad.
3. Make the Dressing: In a small bowl, whisk together the minced garlic, red wine vinegar, dried oregano, kosher salt, freshly ground black pepper, and extra virgin olive oil. Mix well until the dressing is smooth and well integrated.
4. Dress and Finish the Salad: Pour the prepared dressing over the tortellini and vegetable mixture. Stir gently but thoroughly to coat everything evenly with the dressing. The salad is now ready to serve immediately for the freshest taste or can be chilled in the refrigerator.
5. Storage and Serving Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve the freshness of the salad ingredients, consider adding dressing just before serving if preparing ahead of time.

Notes

• Use cold water to rinse cooked tortellini to prevent it from becoming mushy and to cool it quickly for the salad.
• Adjust salt and pepper according to taste after tossing since feta cheese and olives can add saltiness.
• For added crunch, consider tossing in some chopped bell peppers or celery.
• This salad can easily be made vegan by using vegan cheese alternatives or omitting the cheese.
• Serving immediately is recommended, but the salad can be chilled for enhanced flavors blending.

Keywords: Greek tortellini salad, cheese tortellini salad, Mediterranean pasta salad, feta cheese salad, easy summer salad, healthy pasta salad