Easy Greek Tortellini Salad Recipe
Do you love a really amazing, tortellini pasta salad? My Easy Greek Tortellini Salad recipe is the perfect dish for your next cookout. Loaded with all of your favorite Greek ingredients, this cold tortellini salad will be your new side dish for just about any meal!
Equipment
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Mini Whisk Fantastic for small batch recipes, this mini whisk is ideal for dressings, sauces and marinades.
- Citrus Juicer This hand-held citrus juicer is fantastic for fresh lime and lemon juice. Great for making cocktails!
Ingredients
- 1 (20 oz. pkg.) cheese tortellini, frozen or refrigerated cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup Kalamata olives halved
- 1 cup chopped artichoke hearts canned or jarred
- 1 cup cucumber thickly sliced and quartered
- 1/2 cup red onion diced
- 1/2 cup feta cheese crumbles
Lemon Dill Dressing:
- ⅓ cup lemon juice juice of 2 lemons
- 4 Tablespoons olive oil
- 1 Tablespoon fresh dill minced
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil. Cook tortellini 1 minute less than package directions. (For the refrigerated tortellini, I only cooked for 1 minute total, then immediately transferred to a bowl of ice water to stop the cooking.) Let cool completely, then drain and rinse.
- While the pasta cools, chop the tomatoes, cucumbers, olives, artichokes and onion. Add to a large mixing bowl along with the feta cheese crumbles.
For the Lemon Dill Dressing:
- In a medium bowl, whisk together the lemon juice, olive oil, garlic, oregano, dill, salt and pepper.
- To the large mixing bowl of vegetables, add in the cooled tortellini and toss together with the lemon dill dressing. Make sure all ingredients are evenly coated. Refrigerate for at least one hour before serving.
Notes
Making in Advance of an event?
If you're making this salad in advance of an event like a potluck, BBQ or gathering, assemble as directed. Instead of pouring the entire amount of dressing on the salad, coat the ingredients with only 1/2 of the dressing. Just before serving, add the remaining dressing and stir together to coat the ingredeints.
Salad serves 8, 1 cup servingsNutrition
Serving: 1gCalories: 149kcalCarbohydrates: 5gProtein: 2gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 469mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 465IUVitamin C: 11mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!