Tortellini Salad
User Reviews
5
-
Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
8
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Calories
408 kcal
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Course
Salad
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Cuisine
Mediterranean
Tortellini Salad
Description
Tortellini Salad starts with cooked and cooled cheese tortellini mixed with quartered cucumbers, halved cherry tomatoes, finely diced red onion, halved Kalamata olives, crumbled feta cheese, and fresh herbs like parsley and dill. The dressing is a blend of olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper, whisked to a smooth consistency.
After coating the salad ingredients with the dressing, it can be served immediately or refrigerated to allow flavors to meld, up to 8 hours in advance. This salad offers a combination of soft tortellini with crisp vegetables and the briny feta and olives, making for varied textures and a balanced tangy taste. It complements picnics, potlucks, or light lunches.
Using fresh cheese tortellini enhances the texture, but frozen tortellini can be an acceptable substitute. Choosing seedless cucumbers like English cucumbers avoids excess moisture and bitterness, though standard cucumbers can be used if peeled and seeded properly.
Ingredients
For the salad
- 20 ounce package cheese tortellini
- 1 1/2 cups cucumber quartered and sliced
- 1 1/2 cups cherry tomato halved
- 1/4 cup red onion finely diced
- 3/4 cup kalamata olives halved
- 3/4 cup feta cheese crumbled
- 1/4 cup parsley chopped, leaves
- 1/4 cup dill chopped
For the dressing
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Cook the tortellini according to package directions. Drain and rinse under cool water.
- Remove any excess water from the tortellini, then place in a large bowl with the cucumber, tomato, red onion, olives, feta cheese, parsley and dill.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt and pepper.
- Pour the dressing over the tortellini mixture then toss to coat evenly. Serve immediately, or cover and chill for up to 8 hours.
Notes
- Fresh cheese tortellini is preferred for best texture; frozen works as well.
- English cucumbers are recommended for being seedless; if using regular cucumbers, peel and remove seeds first.
- The salad can be prepared up to 8 hours ahead and chilled to enhance flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 39mg | 13% |
| Sodium | 682mg | 28% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 188mg | 19% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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