Greek Tortellini Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
434 kcal
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Course
Side Dish
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Cuisine
Mediterranean, American
Greek Tortellini Pasta Salad
Description
This recipe cooks fresh refrigerated cheese tortellini to tender al dente, then chills it briefly. The pasta mixes with diced bell pepper, tomato, cucumber, and thinly sliced red onion, forming a vibrant vegetable base. Crumbled feta cheese and diced avocado add creaminess and richness while offering contrasting textures.
The dressing blends fresh lemon juice, olive oil, apple cider vinegar, garlic, dried oregano, salt, pepper, and parsley into a zesty Mediterranean-style vinaigrette. It brightens the salad's flavors and ties together the ingredients with a fresh tang and slight acidity.
The salad can be served promptly or chilled for flavors to meld. Additional feta or fresh parsley/arugula garnish offers visual appeal and layered taste. It pairs well with grilled meats or as a light lunch or side. Adjusting vinegar or oil levels can customize brightness and richness.
Frozen tortellini may be substituted but requires adjusted cooking time. Cooling the pasta under cold water stops cooking and prevents stickiness. Shaking the dressing in a jar is a convenient preparation method.
Ingredients
- 9 oz cheese tortellini refrigerated tortellino, fresh
- 1 cup bell pepper diced
- 1 cup diced tomato
- 1/2-1 cup cucumber peeled and diced, seedless
- 1/4-1/2 cup red onion thinly sliced
- 1/4-1/2 cup feta cheese crumbled
- 1 avocado , peeled and diced
- parsley optional, chopped fresh, or arugula to garnish
EASY GREEK LEMON DRESSING
- 1 lemon , juiced
- 3-4 TBSP extra virgin olive oil
- 1 tsp apple cider vinegar or red wine vinegar
- 1 clove garlic , smashed and minced
- ¼ tsp dried oregano leaves
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp parsley optional, chopped fresh or 1/4 tsp dried
Instructions
- Bring a medium-large pot to boil over high heat and cook tortellini per package instructions, approx 4-6 mins. TIP: start with a rolling boil on high, add pasta, then decrease heat to medium-low simmer to prevent pasta breakage.
- While your pasta cooks, whisk together your dressing by combining the juice of 1 lemon plus remaining ingredients and whisk until well combined. You can also add it to a mason jar and shake well.
- Once tortellini is tender and al-dente, strain in a colander and rinse briefly with cold water to chill the pasta. Pour into a large bowl and add chopped tomato, cucumber, and bell pepper along with sliced onion.
- Stir or shake dressing well and pour the dressing over your salad.
- Ready to eat? Add feta and chopped avocado and mix well. Top with any extra feta your heart desires as well as some chopped parsley/arugula as an optiional garnish. You can even drizzle a little extra olive oil over the salad if you'd like - let your tastebuds be your guide!
Notes
- Frozen tortellini can be used with adjusted cook time.
- Rinsing cooked tortellini under cold water cools it quickly and prevents sticking.
- Extra feta and fresh herbs can be added as garnish for more flavor and color.
- Whisk or shake dressing well before use for even flavor.
- Nutrition estimates are approximate; adjust dressing or ingredients as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 539mg | 22% |
| Potassium | 506mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1363IU | 27% |
| Vitamin C | 74mg | 82% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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