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Greek Tortellini Salad Recipe

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4.4 from 3 reviews

A vibrant and refreshing Greek Tortellini Salad combining tender cheese-filled tortellini with crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and crumbled feta cheese, all tossed in a zesty homemade lemon-honey Dijon dressing. Perfect for a light lunch or side dish, this salad is easy to prepare and packed with Mediterranean flavors.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

Tortellini

  • 1 (16-ounce) package cheese-filled tortellini (fresh or frozen)

Vegetables & Cheese

  • 1/2 cup red onion, diced
  • 1 cup Persian cucumbers (or English cucumber), cut into half moons
  • 1 cup cherry tomatoes, halved
  • 3/4 cup kalamata olives, halved or thinly sliced
  • 1/3 cup feta cheese, crumbled
  • 3 to 4 tablespoons finely chopped flat-leaf parsley (optional)

Dressing

  • 1/4 cup + 2 tablespoons olive oil
  • 1 lemon (to yield 1-1/2 tablespoons lemon juice)
  • 1-1/2 tablespoons honey
  • 1-1/2 tablespoons Dijon-style mustard
  • 3/4 teaspoon minced garlic
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Make Dressing: Combine the olive oil, lemon juice (from 1 lemon, about 1-1/2 tablespoons), honey, Dijon mustard, minced garlic, red wine vinegar, dried oregano, salt, and pepper in a mason jar. Shake thoroughly to combine, ensuring the honey and mustard do not stick at the bottom. Use a spoon to stir if needed, then shake again. Refrigerate dressing until ready to use.
  2. Prepare Tortellini: Cook the cheese-filled tortellini according to the package instructions, adding 1 teaspoon of salt for every 4 cups of water to generously season the pasta water. Once cooked, drain and rinse the tortellini under cold water to cool. Toss the cooled tortellini with 2 tablespoons of the prepared dressing and refrigerate to chill.
  3. Prepare Vegetables: Dice the red onion, slice the cucumbers into half moons, halve the cherry tomatoes, and halve or thinly slice the kalamata olives. Crumble the feta cheese or cut it into small chunks.
  4. Assemble Salad: In a large bowl, combine the chilled tortellini with the prepared vegetables and optional chopped parsley. Drizzle with the remaining dressing to your liking, tossing all ingredients gently. Add the feta cheese and toss carefully again. Taste and adjust seasoning with additional salt or pepper if needed.
  5. Chill and Serve: Cover the salad tightly and chill in the refrigerator for 30 minutes to 1 hour to meld the flavors. Toss once more before serving. Enjoy your refreshing Greek Tortellini Salad!

Notes

  • Generously salting the pasta water is crucial to ensure the salad is well-seasoned.
  • The dressing can be made ahead and stored in the fridge for up to 3 days.
  • Feel free to add fresh herbs like basil or mint for additional flavor.
  • This salad keeps well and can be enjoyed as leftovers for 2-3 days.
  • Use fresh tortellini for the best texture and taste, but frozen works well too.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling and No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/greek-tortellini-salad-recipe/