Greek Tortellini Pasta Salad
A vibrant and easy-to-make pasta salad that beautifully combines Mediterranean flavors, perfect for summer gatherings or quick meals.
Ingredients
Pasta and Main Ingredients
- 12 oz tortellini These tender, stuffed pasta pockets offer a creamy base.
- 1 cup cherry tomatoes, halved Juicy and vibrant, they add a sweet and tangy pop.
- 1 cup cucumbers, diced Crisp and refreshing, they lend a cooling crunch.
- 1/2 cup black olives, sliced These briny morsels add umami depth.
- 1 cup feta cheese, crumbled Rich and tangy, providing creamy texture.
- 1/4 cup olive oil Acts as the base for the dressing.
- 2 tbsp lemon juice Bright and zesty, infusing the salad with freshness.
- 1 tsp salt Enhances the overall flavors.
- 1/2 tsp pepper Adds a subtle kick.
- 1/4 cup fresh parsley, chopped Garnishes the dish beautifully.
Instructions
Preparing the Tortellini
- Cook the tortellini according to the package directions. Once they’re al dente, strain them and let cool for about 10 minutes.
Mixing the Salad
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumbers, sliced black olives, and crumbled feta cheese.
- Add the cooled tortellini into the bowl with the veggies and gently stir to combine.
Making the Dressing
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss it all together until everything is coated.
Garnishing and Serving
- Garnish with fresh chopped parsley before serving.
- Serve immediately or refrigerate for later; the flavors will meld beautifully.
Notes
For best results, cool the tortellini after cooking to prevent wilting the fresh vegetables. Use high-quality olive oil and fresh lemon juice for a better taste.