This Easy Greek Tortellini Pasta Salad is a fun mix of tasty tortellini, fresh veggies, and feta cheese. It’s a colorful dish that’s perfect for picnics or quick dinners!
I love how simple it is to throw together. Just cook the pasta, toss in your favorite veggies, and drizzle some dressing. No fuss, just yummy bites! 😋
Key Ingredients & Substitutions
Tortellini: I recommend using refrigerated cheese tortellini for a soft texture. If you need a change, try spinach or whole wheat tortellini for extra flavor and nutrients.
Tomatoes: Grape or cherry tomatoes add sweetness. If these aren’t available, diced regular tomatoes will work just fine. You can even skip them if you’re not a fan!
Cucumber: Chop up some fresh cucumber for crunch. If you prefer, zucchini or bell peppers can also provide a fresh bite.
Kalamata Olives: These are key for that Mediterranean flavor. If you’re not a fan, black olives are a good replacement, or you could leave them out altogether.
Feta Cheese: Feta brings creaminess and saltiness. If you’re looking for a lactose-free option, try a plant-based feta or nutritional yeast for a cheesy flavor.
How Do I Cook the Tortellini Perfectly?
Cooking tortellini is easy, but it’s important to get it right for the best bite. Here’s how:
- Bring a large pot of salted water to a rolling boil.
- Add the tortellini and stir gently to prevent sticking. Cook until al dente, usually about 2-3 minutes.
- Taste a piece to check for doneness. It should be tender but still firm to the bite.
- Drain the tortellini and immediately rinse under cold water to stop the cooking. This also prevents it from getting mushy.
Getting the timing right helps keep the tortellini nice and chewy, just how we want it for this salad!
Easy Greek Tortellini Pasta Salad
Ingredients You’ll Need:
- For the Salad:
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup grape or cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons red onion, finely chopped (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, plus an additional 30 minutes to chill in the refrigerator. It’s quick to make and great to have on hand for easy meals throughout the week!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling a large pot of salted water. Once the water is boiling, add the tortellini and cook according to the package directions until al dente, usually about 2-3 minutes. Drain the tortellini and rinse it under cold water to stop the cooking process. Make sure it’s well drained.
2. Combine the Salad Ingredients:
In a big mixing bowl, combine the cooled tortellini with halved tomatoes, chopped cucumber, Kalamata olives, and crumbled feta cheese. If you like, you can add the red onion and fresh parsley for extra flavor and color.
3. Prepare the Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Mix it until everything is well combined.
4. Dress the Salad:
Pour the dressing over the pasta salad mixture. Gently toss everything together to make sure all the ingredients are coated with the dressing evenly.
5. Chill and Serve:
Cover the salad and refrigerate it for at least 30 minutes. This chilling time allows all the delicious flavors to meld together. Serve your Greek Tortellini Pasta Salad chilled or at room temperature, and enjoy this refreshing dish!
This salad is perfect for quick lunches, summer gatherings, or as a flavorful side dish. Enjoy!
Can I Use Gluten-Free Tortellini?
Absolutely! You can find gluten-free tortellini made from rice or other gluten-free grains. Just cook according to the package instructions, and you’ll have a delicious gluten-free salad!
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be aware that the pasta may absorb some of the dressing, so it might need a little drizzle of olive oil or balsamic vinaigrette when you serve it again!
Can I Add More Vegetables?
Definitely! Feel free to add additional veggies like bell peppers, artichokes, or spinach for extra flavor and nutrition. Just chop them to similar sizes for even mixing!
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute the cheese with a plant-based feta or nutritional yeast for a cheesy flavor. You can also skip the feta entirely if you prefer!
