Description of this recipe: This vibrant and flavorful Greek Tortellini Pasta Salad is a delightful twist on a classic Greek salad, featuring cheese-filled tortellini as the star ingredient. It’s a refreshing and satisfying dish that combines the best of both worlds – the comforting familiarity of pasta salad with the bright, zesty flavors of the Mediterranean. Packed with fresh vegetables, briny olives, tangy feta cheese, and a homemade Greek dressing, this salad is perfect for potlucks, picnics, barbecues, or a light and easy weeknight meal.
Why you will love this recipe:
- Flavor Explosion: The combination of fresh vegetables, salty olives, creamy feta, and a tangy Greek dressing creates a symphony of flavors that will tantalize your taste buds.
- Easy to Make: This recipe is incredibly simple and quick to prepare, making it perfect for busy weeknights or when you need a dish in a hurry.
- Versatile: This salad is easily customizable to your liking. You can add or substitute vegetables, adjust the dressing to your taste, or even add grilled chicken or shrimp for a more substantial meal.
- Perfect for Any Occasion: Whether you’re hosting a summer barbecue, packing a picnic lunch, or simply looking for a refreshing side dish, this Greek Tortellini Pasta Salad is always a crowd-pleaser.
- Make-Ahead Friendly: This salad actually tastes better after it has had time to chill in the refrigerator, allowing the flavors to meld together. This makes it a great option for meal prepping or making ahead of time for a party.
Ingredients:
- 20 ounce package fresh cheese tortellini pasta (found in deli section)
- 1 1/2 cups cherry tomatoes, sliced in half
- 1 1/2 cups cucumbers, chopped
- 1 cup canned artichoke hearts, chopped
- 1 15 oz can olives, sliced in half
- 1/2 red onion, thinly sliced
- 1 cup crumbled Feta cheese
- 1 tablespoon fresh chopped dill
- Fresh ground pepper, to taste
For the Dressing:
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3-4 tablespoons white sugar (or more to taste)
- 2 teaspoons Dijon mustard
- 3 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoon dried basil
- 1 teaspoon salt
- Juice of 1 lemon
- Pinch of red pepper flakes (optional)
Preparation:
- Step 1: Cook the tortellini according to the package directions. Be careful not to overcook the pasta, as it will become mushy. Once cooked, drain the tortellini and rinse it with cold water to stop the cooking process and prevent it from sticking together. Set aside to cool.
- Step 2: While the tortellini is cooking, prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, sugar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, lemon juice, and red pepper flakes (if using). Taste and adjust the seasonings as needed. You may want to add more sugar if you prefer a sweeter dressing.
- Step 3: In a large bowl, combine the cooked tortellini, sliced cherry tomatoes, chopped cucumbers, chopped artichoke hearts, sliced olives, and thinly sliced red onion.
- Step 4: Pour the dressing over the tortellini and vegetable mixture. Gently toss to coat everything evenly. Be careful not to overmix, as this can cause the tortellini to break apart.
- Step 5: Sprinkle half of the crumbled feta cheese and the chopped dill over the salad. Gently toss again to incorporate the feta and dill. Top with the remaining feta cheese.
- Step 6: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld together.
COOKING Rating: Easy
Serving Suggestions:
- Serve chilled as a side dish at barbecues, potlucks, or picnics.
- Enjoy as a light and refreshing lunch or dinner.
- Add grilled chicken, shrimp, or chickpeas for a more substantial meal.
- Serve with a side of crusty bread or pita bread for dipping in the dressing.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the tortellini, as it will become mushy.
- Taste the dressing and adjust the seasonings to your liking.
- Chill the salad for at least 2 hours before serving to allow the flavors to meld together.
- Add other vegetables such as bell peppers, zucchini, or spinach.
- Substitute Kalamata olives for the regular olives.
- For a creamier dressing, add a tablespoon or two of mayonnaise or Greek yogurt.
- If you don’t have fresh dill, you can use dried dill, but use half the amount.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus chilling time)
Nutritional Information: (Estimated, per serving)
Note: Nutritional information can vary greatly depending on the specific ingredients used and portion sizes. This is an estimate only.
- Calories: 450
- Protein: 15g
- Sodium: 700mg
Conclusion:
This Greek Tortellini Pasta Salad is a vibrant and flavorful dish that is sure to be a hit with everyone. It’s easy to make, versatile, and perfect for any occasion. The combination of fresh vegetables, salty olives, creamy feta, and a tangy Greek dressing creates a symphony of flavors that will tantalize your taste buds. So, next time you’re looking for a refreshing and satisfying salad, give this recipe a try. You won’t be disappointed! If you want to switch this up, you can add sun-dried tomatoes, or switch out the feta for goat cheese. Another great tip is to toast your tortellini in a pan with olive oil and spices.
5 Questions and Answers about this recipe:
Q1: Can I make this salad ahead of time?
A: Yes, absolutely! In fact, this salad tastes even better after it has had time to chill in the refrigerator, allowing the flavors to meld together. I recommend chilling it for at least 2 hours, but you can make it a day ahead of time.
Q2: Can I add meat to this salad?
A: Definitely! Grilled chicken, shrimp, or even chickpeas would be great additions to this salad, making it a more substantial meal.
Q3: I don’t have red wine vinegar. Can I use a different type of vinegar?
A: Yes, you can substitute another type of vinegar, such as white wine vinegar or apple cider vinegar. However, the flavor will be slightly different. If you don’t have any vinegar on hand, you can use lemon juice in a pinch.
Q4: I’m not a fan of olives. Can I leave them out?
A: Of course! You can leave out the olives or substitute them with another vegetable that you enjoy, such as bell peppers or zucchini.
Q5: How long will this salad last in the refrigerator?
A: This salad will last for up to 3 days in an airtight container in the refrigerator. However, the vegetables may become slightly softer over time.
