Greek Tortellini Pasta Salad (Print)
Cheese tortellini, crisp veggies, olives, and feta meld in a bright, tangy Mediterranean-style salad.
# Ingredients:
→ Pasta
01 -
570 g cheese-filled refrigerated tortellini pasta
→ Vegetables
02 -
0.5 medium red onion
03 -
1 medium green bell pepper
04 -
2 Lebanese cucumbers
05 -
200 g cherry tomatoes
→ Add-ins
06 -
120 ml kalamata olives, pitted and halved
07 -
120 ml crumbled feta cheese
08 -
120 ml fresh basil leaves
→ Greek Dressing
09 -
120 ml extra virgin olive oil
10 -
60 ml red wine vinegar
11 -
7 g minced garlic
12 -
10 g dried oregano
13 -
5 g kosher salt
14 -
5 g freshly ground black pepper
15 -
5 g sugar
# Steps:
01 -
Prepare tortellini according to the manufacturer's instructions. Drain and rinse under cold water to stop cooking and prevent sticking. Drain thoroughly.
02 -
In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, minced garlic, dried oregano, kosher salt, black pepper, and sugar. Shake vigorously until the dressing becomes creamy and well-emulsified.
03 -
Cut the bell pepper and cucumbers into bite-sized pieces. Halve the cherry tomatoes and dice the red onion.
04 -
Transfer cooled tortellini to a large mixing bowl. Add the prepared vegetables, kalamata olives, and chopped basil leaves.
05 -
Drizzle the Greek dressing over the salad and toss gently to coat all ingredients evenly. Sprinkle crumbled feta on top before serving.
# Additional Notes:
01 -
Rinsing the cooked pasta under cold water halts the cooking process and prevents clumping, keeping the salad's texture optimal.