Easy Greek Tortellini Salad



– 16 oz. frozen or refrigerated, cheese tortellini, cooked and cooled – 1 c. cherry tomatoes, halved – 1 c. Kalamata olives, halved – 1 c. chopped artichoke hearts, canned or jarred – 1 c. cucumber, thickly sliced and quartered – 1/2 c. red onion, diced – 1/2 c. feta cheese crumbles Lemon Dill Dressing: – juice of two lemons (about 1/3 cup of juice) – 4 Tbsp. olive oil – 1 Tbsp. fresh dill, minced – 1 tsp. minced garlic – 1/2 tsp. dried oregano – salt and pepper to taste


Step 1

Bring a large pot of water to boil. Cook tortellini according to package directions. Drain and rinse. Let cool to room temperature.

Step 2

Chop the tomatoes, cucumbers, olives, artichokes and onion. Add to a large mixing bowl along with the feta cheese crumbles.

Step 3

Mix the dressing: In a medium bowl, whisk together the lemon juice, olive oil, garlic, oregano, dill, salt and pepper.

Step 4

To the large mixing bowl of vegetables, add in the cooked and cooled tortellini and toss together with the lemon dill dressing.

Step 5

Make sure all ingredients are evenly coated. Refrigerate for at least one hour before serving.

Check out a couple of our other pasta recipes below!