15-Minute Greek Tortellini Pasta Salad
User Reviews
5
15-Minute Greek Tortellini Pasta Salad
Description
This pasta salad combines refrigerated cheese tortellini with a homemade or store-bought Greek dressing richly seasoned with oregano, thyme, garlic, and red wine vinegar. The dressing has a notable salt content to flavor the pasta and vegetables, as they are unseasoned on their own.
Fresh vegetables including thinly sliced red onion, cucumber, halved cherry tomatoes, chopped artichoke hearts, sliced kalamata olives, and pepperoncini create a mix of textures featuring crunch and juiciness alongside the tender pasta. Crumbled feta cheese adds a creamy, salty contrast on top. The salad is tossed gently to coat evenly with dressing, then chilled for several hours to blend flavors and chill thoroughly.
Serve this salad cold as a refreshing side or light main during warm weather or alongside grilled meats and seafood. It benefits from resting in the fridge for at least 2 hours or overnight to let the pasta absorb the dressing. Before serving, fresh parsley can be added to brighten the appearance and flavor, and an additional drizzle of dressing or olive oil is sometimes preferred if chilled overnight.
Ingredients
Greek Dressing
- 2 teaspoon oregano dried
- ½ teaspoon thyme dried
- 1-2 cloves garlic minced, or ½ teaspoon garlic powder
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice fresh
- ½ cup extra virgin olive oil
- ½ teaspoon Dijon mustard optional
- 1 teaspoon sea salt fine
- ⅛ - ¼ teaspoon black pepper or to taste, freshly ground
- 1-2 teaspoons honey or maple syrup, if needed
Pasta Salad
- 1 cup Greek salad dressing above recipe, or storebought
- 18 ounces cheese tortellini refrigerated, preferred
- ½ cup red onion thinly sliced
- ¾ cup cucumber thinly sliced or quartered
- 1 cup tomatoes halved, cherry or grape
- 14 ounce can artichoke hearts drained and roughly chopped
- ½ cup kalamata olives halved or sliced
- ½ cup Pepperoncini slices
- ½ cup feta cheese crumbled
- 2 Tablespoons parsley for garnish, optional, chopped, fresh
Instructions
- Salad Dressing: Add the ingredients to a jar. Cover tightly with the lid and shake until combined. It is prepared extra salty for the pasta salad because this is where the flavor comes from since the veggies/pasta aren't salted.
- Cook the tortellini according to the package directions (this should only take a few minutes if it's refrigerated). Take care to cook to al dente, and not overcook them, for the pasta salad. Drain and rinse in cold water.
- In a large bowl, combine the cooked tortellini, red onion, cucumber, tomato, artichokes, olives, and pepperoncini. Toss with the dressing until fully combined.
- You can enjoy the salad immediately, but for best results, cover and place in the fridge for 2-4 hours, or overnight, until chilled. Toss again before serving. If it's rested overnight, you may want to give it another drizzle of olive oil or dressing.
- Garnish with the feta cheese or gently toss it in the salad last. Enjoy with fresh parsley as desired.
Notes
- If using fresh herbs instead of dried, double the amount for a more pronounced flavor.
- Dijon mustard helps emulsify the dressing; if omitted, expect the dressing to separate more quickly.
- The dressing is saltier than usual to adequately season the tortellini and vegetables since the salad ingredients are not salted separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 1476mg | 62% |
| Potassium | 158mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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