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Tortellini Salad
This Greek tortellini salad is a mix of cheese tortellini, cucumbers, olives, tomatoes and feta cheese, all tossed in a garlic and herb dressing. The perfect summer side dish or meatless main course!
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes minutes
Cook Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 8
Calories 408 kcal
For the salad 20 ounce package cheese tortellini 1 1/2 cups cucumber quartered and sliced 1 1/2 cups cherry tomatoes halved 1/4 cup red onion finely diced 3/4 cup kalamata olives halved 3/4 cup feta cheese crumbled 1/4 cup parsley leaves chopped 1/4 cup dill chopped For the dressing 1/2 cup olive oil 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano salt and pepper to taste
Cook the tortellini according to package directions. Drain and rinse under cool water.
Remove any excess water from the tortellini, then place in a large bowl with the cucumber, tomato, red onion, olives, feta cheese, parsley and dill.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt and pepper.
Pour the dressing over the tortellini mixture then toss to coat evenly. Serve immediately, or cover and chill for up to 8 hours.
I prefer to use fresh cheese tortellini for this recipe, but frozen tortellini will also work just fine.
I like to use English cucumbers because they’re seedless. You can use standard cucumbers as well, just make sure you remove the seeds and peel first.
This salad can be made up to 8 hours before you plan to serve it.
Calories: 408 kcal | Carbohydrates: 34 g | Protein: 13 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 39 mg | Sodium: 682 mg | Potassium: 137 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 535 IU | Vitamin C: 11.3 mg | Calcium: 188 mg | Iron: 2.5 mg