0 from 18 votes
Get the Recipe 15-Minute Greek Tortellini Pasta Salad
A cheese lover's dream: Tortellini Pasta Salad! The vibrant Greek vinaigrette, tender cheese-filled tortellini, and crunchy veggies are an irresistible combination. It's easy to make in under 15 minutes - enjoy it as a hearty side dish or a light meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 servings
Calories: 553 kcal
Course:
Side Dish
Cuisine:
Greek
Ingredients
Greek Dressing
- 2 2 teaspoon dried oregano
- ½ ½ teaspoon dried thyme
- 1-2 1-2 cloves garlic minced, or ½ teaspoon garlic powder
- ¼ ¼ cup red wine vinegar
- 1 1 tablespoon fresh lemon juice
- ½ ½ cup extra virgin olive oil
- ½ ½ teaspoon Dijon mustard optional
- 1 1 teaspoon fine sea salt*
- ⅛ - ¼ ⅛ - ¼ teaspoon freshly ground black pepper or to taste
- 1-2 1-2 teaspoons honey or maple syrup, if needed
Pasta Salad
- 1 1 cup Greek Salad Dressing above recipe, or storebought
- 18 18 ounces cheese tortellini refrigerated, preferred
- ½ ½ cup red onion thinly sliced
- ¾ ¾ cup cucumber thinly sliced or quartered
- 1 1 cup Cherry or grape tomatoes halved
- 14 14 ounce can artichoke hearts drained and roughly chopped
- ½ ½ cup kalamata olives halved or sliced
- ½ ½ cup pepperoncini slices
- ½ ½ cup feta cheese crumbles
- 2 2 Tablespoons chopped fresh parsley for garnish, optional
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.
Cup of Yum
Notes
- Fresh Herbs: if using fresh, double the amount!
- Dijon Mustard: helps to emulsify the dressing; if you omit do note that separation will occur more quickly.
- Salt: There is more salt in the dressing than there would be in a typical vinaigrette for a green salad because it is flavoring all the pasta and unseasoned veggies. The salt is where we get the flavor and what makes everything delicious!
Nutrition Information
Calories
553kcal
(28%)
Carbohydrates
44g
(15%)
Protein
18g
(36%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
1476mg
(62%)
Potassium
158mg
(5%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
331IU
(7%)
Vitamin C
6mg
(7%)
Calcium
212mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 553
% 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.