Greek Tortellini Salad
Easy and fresh Greek Tortellini Salad with Mediterranean flavors, perfect for summer meals, potlucks, or meal prep.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Chef’s knife
- Small whisk or fork
- Small bowl (for dressing)
- Measuring cups and spoons
Ingredients
For the Salad:
- 1 20-ounce package refrigerated cheese tortellini
- 1 ½ cups grape tomatoes halved
- 1 large cucumber chopped
- 1 cup pitted Kalamata olives chopped
- ½ red onion thinly sliced
- ¾ cup feta cheese crumbled
For the Greek Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to package directions (typically 6–7 minutes). Drain and rinse with cold water.
- In a large mixing bowl, combine the cooked and cooled tortellini with the tomatoes, cucumber, olives, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat evenly.
- Serve immediately, or refrigerate for 30 minutes to allow flavors to marinate.
- Enjoy chilled or at room temperature.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
For added protein, stir in chickpeas, grilled chicken, or shrimp.
Use gluten-free tortellini if needed.
Dressing can be made in advance and stored for up to 5 days.