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Greek Tortellini Salad Recipe

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★★★★★

4.9 from 98 reviews

This Greek Tortellini Salad is a refreshing and vibrant dish combining tender cheese tortellini with fresh vegetables, Kalamata olives, and tangy feta cheese, all tossed in a red wine vinegar and olive oil dressing. Perfect as a light lunch or side dish, it embraces classic Mediterranean flavors with a delightful twist.

Ingredients

Scale

Salad Base

  • 20 oz. cheese tortellini
  • 2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup pitted halved Kalamata olives
  • 1/4 cup fresh dill, finely chopped, plus more for serving
  • 3 oz. feta, crumbled, divided

Dressing and Seasoning

  • Kosher salt, to taste
  • 5 tbsp. extra-virgin olive oil, divided
  • 1/4 red onion, finely chopped (about 1/2 cup)
  • 3 tbsp. red wine vinegar

Instructions

  1. Cook Tortellini: Fill a medium pot with water and generously season it with kosher salt. Bring the water to a simmer over medium heat, add the cheese tortellini, and cook while stirring occasionally until they are cooked through, about 2 to 3 minutes. Drain the tortellini and rinse with cold water to stop the cooking process and partially cool them down.
  2. Toss Tortellini with Oil and Chill: Transfer the drained tortellini to a large bowl, add 1 tablespoon of the extra-virgin olive oil, and toss to coat evenly. Refrigerate the tortellini until slightly cooled, approximately 5 minutes.
  3. Prepare Onion Dressing: In a separate large bowl, combine the finely chopped red onion and red wine vinegar. Season with 1/4 teaspoon of kosher salt. Allow the mixture to sit for 5 minutes; this resting time helps mellow the sharpness of the onion. Then whisk in the remaining 4 tablespoons of olive oil to complete the dressing.
  4. Combine Salad Ingredients: Add the cucumber slices, halved cherry tomatoes, Kalamata olives, fresh dill, and the chilled tortellini into the bowl with the dressing. Toss all ingredients gently but thoroughly to combine.
  5. Finish and Serve: Add three-quarters of the crumbled feta cheese to the salad and toss again to distribute. Adjust seasoning with salt as needed. Garnish the salad by topping it with the remaining feta cheese and an extra sprinkle of fresh dill before serving.

Notes

  • For best flavor, allow the salad to chill for at least 15 minutes before serving to let the ingredients meld.
  • You can substitute cheese tortellini with spinach or mushroom-filled tortellini for a different twist.
  • If Persian cucumbers are unavailable, substitute with English cucumbers for a similar mild flavor.
  • Add a pinch of black pepper or a sprinkle of crushed red pepper flakes if you desire a bit of heat.
  • This salad keeps well refrigerated for up to 2 days, but fresh dill garnish is best added just before serving to maintain its color and flavor.

Keywords: Greek salad, tortellini salad, Mediterranean recipe, cheese tortellini, vegetarian salad, healthy pasta salad

Find it online: https://kitchenbyclara.com/greek-tortellini-salad-recipe/