Description
A refreshing and vibrant Italian Tortellini Pasta Salad combining cheese-filled tortellini with fresh vegetables, olives, and feta cheese, all tossed in a flavorful olive oil and red wine vinegar dressing. Perfect as a light lunch or a tasty side dish, this salad is easy to prepare and best served chilled.
Ingredients
Scale
Pasta
- 12 ounces cheese tortellini (fresh or frozen)
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red, yellow, or green), diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Cheese
- 1/2 cup feta cheese, crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Begin by boiling a large pot of salted water. Add the cheese tortellini and cook according to the package instructions until al dente; typically 3 to 5 minutes for fresh tortellini or 8 to 10 minutes for frozen.
- Cool the Pasta: Drain the cooked tortellini in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Prepare the Vegetables and Herbs: In a large mixing bowl, combine the cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced black olives, crumbled feta cheese, chopped parsley, and chopped basil. Mix well to evenly distribute all ingredients.
- Make the Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Combine Salad: Add the cooled tortellini to the bowl with the vegetables and cheese. Pour the dressing over the salad and toss gently until everything is well combined and coated.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing the flavors to meld perfectly. For best flavor, chill for several hours.
- Final Touches: Before serving, give the salad another gentle toss and re-season with salt and pepper if necessary.
Notes
- Use fresh tortellini for a tender texture or frozen if you prefer convenience.
- Feel free to add other fresh vegetables like zucchini or artichoke hearts to customize your salad.
- The salad can be prepared a day ahead, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute cheese tortellini with a vegan alternative and omit feta or replace with a plant-based cheese.
