Greek Tortellini Pasta Salad is full of cheese stuffed pasta, fresh vegetables and Mediterranean flair. Enjoy the taste of summer with this easy, flavorful pasta salad recipe!
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Ingredients
20ozcheese tortelliniuncooked
2 ½cupschopped cucumberabout 1 large English cucumber
1 ½cupscherry tomatoescut into halves or quarters
1 cuporange bell pepperdiced
1 cupcrumbled feta cheese
½cupkalamata olivespitted and sliced into halves
¼cupred oniondiced
1tspfresh oreganochopped
For the dressing
¼cupred wine vinegar
¼cupextra virgin olive oil
¼cupfreshly squeezed lemon juicejuice from 1-2 lemons
2tspsminced garlic
2 tsps dried oregano leaves
½tspsalt
¼tspfreshly ground black pepper
Instructions
In a large pot of lightly salted boiling water, cook tortellini pasta until it is al dente*.
Strain water from pasta and rince with warm water. Strain warm water from pasta.
Add cooked pasta to a large mixing bowl along with the chopped cucumbers, cherry tomatoes, red onion, olives, bell pepper and feta cheese. Set aside.
In a separate bowl, mix together the dressing ingredients until well combined. Pour dressing over salad and toss well. Make sure all of the tortellini are coated with dressing.
Sprinkle salad with fresh oregano leaves. Serve pasta salad right away or store in a sealed container in the refrigerator. Keep refrigerated until ready to serve and enjoy within 3 days.
Notes
*The pasta should be cooked to al dente meaning that the pasta is cooked (softened) but still firm. This helps the pasta to hold its’ shape when tossed with the rest of the ingredients. Pasta that is too soft will break apart when tossed with the other ingredients.