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Greek Tortellini Salad Recipe

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★★★★★

4.7 from 56 reviews

This Greek Tortellini Salad is a vibrant and refreshing dish combining tender cheese tortellini with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, fresh dill, and tangy feta cheese. Dressed with a red wine vinegar and olive oil vinaigrette, it offers a delightful medley of flavors and textures perfect for a light lunch or a side salad for Mediterranean-inspired meals.

Ingredients

Scale

Pasta

  • 20 oz. cheese tortellini
  • Kosher salt
  • 5 tbsp. extra-virgin olive oil, divided

Vegetables & Herbs

  • 1/4 red onion, finely chopped (about 1/2 cup)
  • 2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup pitted halved Kalamata olives
  • 1/4 cup fresh dill, finely chopped, plus more for serving

Other

  • 3 tbsp. red wine vinegar
  • 3 oz. feta, crumbled, divided

Instructions

  1. Cook the Tortellini: Fill a medium pot with water and generously season it with kosher salt. Bring the water to a simmer over medium heat. Add the cheese tortellini and cook, stirring occasionally, until just cooked through, about 2 to 3 minutes. Drain the tortellini and rinse under cold water to stop the cooking process and partially cool them down.
  2. Dress and Cool Tortellini: Transfer the drained tortellini to a large bowl. Add 1 tablespoon of the extra-virgin olive oil and toss to coat the pasta evenly. Place the bowl in the refrigerator and chill the tortellini for about 5 minutes to cool slightly.
  3. Prepare Onion Vinaigrette: In another large bowl, combine the finely chopped red onion and red wine vinegar. Season with 1/4 teaspoon kosher salt. Allow the mixture to sit for 5 minutes; this helps the vinegar mellow the sharpness of the onion. Afterward, whisk in the remaining 4 tablespoons of olive oil to create a smooth vinaigrette.
  4. Combine Salad Ingredients: Add the sliced Persian cucumbers, halved cherry tomatoes, Kalamata olives, fresh chopped dill, and the chilled tortellini to the bowl with the onion vinaigrette. Toss gently to combine all the ingredients and coat them well with the dressing.
  5. Add Feta and Season: Sprinkle three-quarters of the crumbled feta cheese over the salad and toss again gently to incorporate. Taste and adjust the seasoning with additional salt if needed.
  6. Garnish and Serve: Top the salad with the remaining feta cheese and a sprinkle of fresh dill for garnish. Serve chilled or at room temperature as a refreshing Mediterranean salad option.

Notes

  • For best flavor, let the salad rest for 10-15 minutes before serving to allow the ingredients to meld.
  • This salad can be made a few hours ahead and refrigerated; just toss gently before serving.
  • If Persian cucumbers are unavailable, English cucumbers peeled and seeded work as a substitute.
  • Use good quality extra-virgin olive oil and red wine vinegar for the best dressing flavor.
  • Additions like chopped bell peppers or fresh mint can add interesting variations to the salad.

Keywords: Greek tortellini salad, cheese tortellini salad, Mediterranean salad, cucumber tomato salad, feta cheese salad, easy summer salad

Find it online: https://thefoodrecipe.com/greek-tortellini-salad-recipe/