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Greek Tortellini Salad Recipe

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3.9 from 47 reviews

A refreshing Greek Tortellini Salad combining cheese-filled tortellini, crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy feta cheese, all tossed in a zesty homemade lemon-honey Dijon dressing. Perfect as a light lunch or a vibrant side dish.

Ingredients

Salad Ingredients

  • 1 (16-ounce) package cheese-filled tortellini (fresh or frozen)
  • 1/2 cup red onion, diced
  • 1 cup Persian cucumbers or English cucumber, cut into half moons
  • 1 cup cherry tomatoes, halved
  • 3/4 cup kalamata olives, halved or thinly sliced
  • 1/3 cup feta cheese, crumbled
  • 3 to 4 tablespoons finely chopped flat-leaf parsley (optional)

Dressing Ingredients

  • 1/4 cup + 2 tablespoons olive oil
  • 1 lemon (to yield 1-1/2 tablespoons lemon juice)
  • 1-1/2 tablespoons honey
  • 1-1/2 tablespoons Dijon-style mustard
  • 3/4 teaspoons minced garlic
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Make Dressing: Combine all dressing ingredients in a mason jar. Squeeze lemon to get 1-1/2 tablespoons of juice and add it to the jar. Shake thoroughly to combine, ensuring honey and Dijon mustard do not stick to the bottom. Use a spoon to stir if needed and shake again. Store the dressing in the refrigerator until ready to use.
  2. Prepare Tortellini: Cook tortellini according to package instructions in generously salted water (about 1 teaspoon salt per 4 cups water). Drain and rinse under cold water to cool. Toss cooked tortellini with 2 tablespoons of the prepared dressing. Refrigerate to chill.
  3. Prepare Vegetables: Dice the red onion, cut cucumbers into half moons, halve cherry tomatoes, and halve or slice the kalamata olives. Crumble or chunk the feta cheese.
  4. Assemble Salad: Toss the chilled tortellini with all the prepared vegetables and optional chopped parsley. Drizzle dressing over the salad to your preference, tossing to combine. Add the feta cheese and gently toss again. Taste and adjust salt and pepper if needed.
  5. Chill and Serve: Cover the salad tightly and chill in the refrigerator for 30 minutes to 1 hour to let flavors meld. Before serving, toss the salad once more. Serve cold and enjoy!

Notes

  • Salt the pasta water generously to properly season the tortellini and entire salad.
  • Make the dressing ahead of time and refrigerate to improve flavor.
  • Optional parsley adds a fresh, herbaceous note but can be omitted based on preference.
  • Use fresh or frozen tortellini; just adjust cooking times accordingly.
  • This salad tastes best chilled and can be stored for up to 2 days refrigerated.

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