Description
A vibrant and fresh Greek Tortellini Pasta Salad ready in just 15 minutes. This salad features cheese tortellini combined with classic Greek ingredients like kalamata olives, artichoke hearts, fresh vegetables, and a tangy homemade Greek dressing. Perfect for quick lunches, potlucks, or light dinners, and easily customizable with storebought dressing or additional herbs.
Ingredients
Greek Salad Dressing
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- 1-2 cloves garlic (minced, or ½ teaspoon garlic powder)
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil
- ½ teaspoon Dijon mustard (optional)
- 1 teaspoon fine sea salt
- ⅛-¼ teaspoon freshly ground black pepper (to taste)
- 1-2 teaspoons honey (or maple syrup, if needed)
Pasta Salad
- 18 ounces cheese tortellini (refrigerated, preferred)
- ½ cup red onion (thinly sliced)
- ¾ cup cucumber (thinly sliced or quartered)
- 1 cup cherry or grape tomatoes (halved)
- 14 ounces canned artichoke hearts (drained and roughly chopped)
- ½ cup kalamata olives (halved or sliced)
- ½ cup pepperoncini slices
- 1 cup Greek salad dressing (prepared above or storebought)
- ½ cup feta cheese crumbles
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
- Prepare the Salad Dressing: Add the dried oregano, dried thyme, minced garlic (or garlic powder), red wine vinegar, fresh lemon juice, extra virgin olive oil, Dijon mustard if using, fine sea salt, black pepper, and honey or maple syrup into a jar. Cover tightly with the lid and shake vigorously until all ingredients are well combined. The dressing should be a bit salty as it flavors the salad thoroughly.
- Cook the Tortellini: Follow package directions to cook the cheese tortellini, preferably refrigerated type, for just a few minutes until al dente. Avoid overcooking to ensure the tortellini remain firm and hold up well in the salad. Once cooked, drain the pasta and rinse it under cold water to stop the cooking and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled tortellini, thinly sliced red onion, cucumber slices or quarters, halved cherry or grape tomatoes, roughly chopped canned artichoke hearts, kalamata olives, and pepperoncini slices. Pour the prepared Greek dressing over the mixture and toss everything thoroughly until evenly coated with dressing.
- Chill the Salad: You can serve the pasta salad immediately, but for optimal flavor, cover the bowl and refrigerate it for 2-4 hours or even overnight. This resting time allows the flavors to meld beautifully. Before serving, toss the salad again to redistribute the dressing. If chilled overnight, consider adding a little extra olive oil or dressing to freshen it up.
- Garnish and Serve: Just before serving, garnish the salad with crumbled feta cheese, or toss it gently into the salad to incorporate. Optionally sprinkle freshly chopped parsley for added color and freshness. Serve chilled and enjoy the zesty combination of Greek flavors with tender tortellini.
Notes
- This salad is best served chilled and can be refrigerated for up to 2 days.
- Feel free to substitute storebought Greek dressing if short on time.
- For a vegan option, substitute cheese tortellini with vegan pasta and omit feta cheese.
- Adjust the honey or maple syrup amount in the dressing depending on your taste preference for sweetness.
- Try adding other Mediterranean ingredients like roasted red peppers or capers for variety.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
