Greek Tortellini Pasta Salad
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
10 servings
-
Calories
282 kcal
-
Cuisine
Mediterranean, Greek
Greek Tortellini Pasta Salad
Description
The Greek Tortellini Pasta Salad recipe features a blend of cheese-filled tortellini as its base, paired with fresh ingredients such as cucumbers, halved cherry tomatoes, diced red onion, chopped artichoke hearts, kalamata olives, crumbled feta cheese, and fresh basil. The salad is dressed with a homemade Greek-style vinaigrette incorporating olive oil, apple cider vinegar, Dijon mustard, garlic, and herbs like oregano, thyme, and basil.
The dressing adds a vibrant tang and herbal note that complements the creamy tortellini and salty feta, while the vegetables add a contrasting crispness. This salad is tossed together and can be served immediately or chilled for several hours, allowing flavors to meld. Its combination of flavors and textures makes it suitable for a light lunch, side dish, or potluck offering.
The recipe notes suggest an optional addition of cooked shredded chicken for added protein. The salad holds well refrigerated for a few hours, making it convenient for preparing ahead of time.
Ingredients
- 1 pound cheese tortellini either fresh, or dried - cooked according to package's instructions
- 1 cup cherry tomato halved
- ½ red onion diced
- 1 large cucumber peeled and chopped
- ½ cup artichoke hearts roughly chopped, canned
- ½ cup kalamata olives (whole or sliced)
- ½ cup feta cheese I use reduced fat, crumbled
- ⅓ cup basil leaves finely chopped, fresh, packed
Greek Dressing
- ½ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 1 tablespoon garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon thyme dried
- 2 teaspoons sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt or to taste
- black pepper to taste
- lemon juice of ½ lemon
Instructions
- Combine all dressing ingredients in a jar, cover and shake well.
- In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
- Serve immediately OR cover and refrigerate up to 6 hours before serving.
Notes
- For extra protein, add cooked shredded chicken to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 603mg | 25% |
| Potassium | 88mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
