Greek Tortellini Salad: salty feta cheese, crisp cucumbers, juicy cherry tomatoes, sharp red onions, and sweet-bitter Kalamata olives are all tossed together with tender cheese-filled tortellini. This salad is tossed in a nutritious and flavorful Greek-inspired vinaigrette.
Prep Time 30minutes
Chilling Time 30minutes
Total Time 1hour
Servings 6as a side dish
1package (16 ounces)fresh or frozen cheese-filled tortellini
1/2cup (60g)red onion,diced
1cup (125g)English or Persian cucumbers,cut into half moons
1cup (160g)cherry tomatoes,halved
3/4cup (93g)Kalamata olives,halved or thinly sliced
1 and 1/2tablespoons EACH:lemon juice, honey, and Dijon mustard
3tablespoonsred wine vinegar
1 and 1/2teaspoonsdried oregano
3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper
DRESSING: Combine all of the dressing ingredients in a mason jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Store dressing in the fridge until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
TORTELLINI: Prepare the tortellini according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared dressing. Set aside in the fridge to chill.
VEGGIES: Prepare the veggies: dice the red onion, cut the cucumbers into half moons, halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
ASSEMBLE: Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley if desired. Drizzle on the dressing to preference; you may not want to use it all (we use all the dressing on this salad!). Toss to combine and then add in the feta cheese. Toss again gently. Taste and adjust to personal preference adding any additional salt/pepper as needed.
ENJOY: Cover tightly and chill in the fridge for 30 minutes to 1 hour. Toss once more, serve, and enjoy!
STORAGE: We prefer this salad the same day it's made, as the onion/olive flavor gets stronger the longer it sits. The dressing also begins to break down the tortellini.
You can refrigerate the ingredients separately in meal prep containers (veggies, tortellini, feta cheese, and dressing) and dress the bowls individually at mealtime. This way, this Greek tortellini salad will last 4 to 5 days in the fridge. You can find more meal prepping tips in this recipe for Greek couscous salad.