Print

Fresh Greek Tortellini Pasta Salad Recipe Easy Zesty Lemon Herb Dressing

fresh greek tortellini pasta salad - featured image
Print Recipe

A light, tangy, and refreshing Greek-inspired pasta salad featuring cheese-filled tortellini, fresh veggies, and a zesty lemon herb dressing. Perfect for quick meals, potlucks, and picnics.

Ingredients

Scale
  • 12 ounces (340g) cheese-filled tortellini, fresh or frozen
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons / 45ml)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or 7-9 minutes for frozen. The tortellini should be tender but still firm to the bite (al dente). Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.
  2. While the pasta is cooking, dice 1 medium cucumber, halve 1 cup (150g) cherry tomatoes, slice 1/2 cup (75g) pitted Kalamata olives, and thinly slice 1/4 small red onion. Add all to the bowl with the tortellini.
  3. In a separate small bowl, whisk together 1/4 cup (60ml) extra virgin olive oil, juice of one large lemon (about 3 tablespoons / 45ml), 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, salt, pepper, and a pinch of red pepper flakes if using. Whisk vigorously until the dressing is well combined and slightly thickened.
  4. Pour the dressing over the tortellini and veggies. Toss gently but thoroughly to coat everything evenly. Add 1/2 cup (75g) crumbled feta cheese, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped fresh dill. Toss once more, being careful not to break the tortellini.
  5. Let the salad chill in the refrigerator for at least 30 minutes before serving. Taste before serving and adjust seasoning with extra salt, pepper, or lemon juice if needed.

Notes

Do not overcook the tortellini; rinse immediately with cold water to stop cooking and prevent sticking. Whisk dressing thoroughly or shake in a jar to emulsify. Toss salad gently to avoid breaking tortellini. For best flavor, chill salad at least 30 minutes before serving. Dressing can be made ahead and stored separately to keep pasta from becoming mushy.

Nutrition

Keywords: Greek pasta salad, tortellini salad, lemon herb dressing, easy pasta salad, summer salad, picnic recipe, vegetarian pasta salad

Find it online: https://rowanrecipes.com/fresh-greek-tortellini-pasta-salad-recipe-easy-zesty-lemon-herb-dressing/