Description
This Greek Tortellini Pasta Salad is a delightful combination of cheesy, zesty flavors with fresh vegetables and a tangy homemade Greek dressing. Perfect as a crowd-pleaser for any gathering or a refreshing meal on its own, this no-cook pasta salad is easy to prepare and bursting with Mediterranean flair.
Ingredients
Scale
Pasta
- 20 ounces refrigerated tortellini pasta
Vegetables & Cheese
- ½ red onion, diced
- 1 green bell pepper, chopped into bite-sized pieces
- 2 Lebanese cucumbers, chopped into bite-sized pieces
- 200 grams cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ½ cup fresh basil leaves, chopped
Greek Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
Instructions
- Cook the tortellini: Cook tortellini according to package instructions. Once done, drain and rinse under cold water to stop the cooking process and prevent sticking. Drain thoroughly and set aside to come to room temperature.
- Prepare the Greek dressing: In a jar with a lid, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, kosher salt, black pepper, and sugar. Close the jar and shake vigorously until the dressing becomes creamy and well emulsified.
- Chop the vegetables: Dice the red onion, chop the green bell pepper and Lebanese cucumbers into bite-sized pieces, and halve the cherry tomatoes. Prepare the Kalamata olives by pitting and halving them if not already done.
- Assemble the salad: In a large mixing bowl, add the room temperature tortellini, chopped vegetables, olives, and fresh basil leaves. Drizzle the prepared Greek dressing over the mixture and toss gently but thoroughly to evenly coat all ingredients.
- Finish and serve: Sprinkle the crumbled feta cheese over the top of the salad just before serving to maintain its texture and flavor. Serve immediately or chill for a short while to allow the flavors to meld.
Notes
- Rinsing the tortellini under cold water after cooking prevents it from becoming mushy and sticking together.
- For best flavor, allow the tortellini to cool to room temperature before mixing with the salad ingredients and dressing.
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- This salad is great for picnics and potlucks as it holds well and tastes delicious even after chilling.
- Adjust the amount of feta cheese and olives according to your preference for saltiness.
