Description
A refreshing Greek Tortellini Salad featuring tender cheese tortellini tossed with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, and tangy feta cheese, all dressed in a vibrant red wine vinegar and olive oil dressing with a hint of fresh dill. Perfect as a light lunch or a flavorful side dish.
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)
- 3 tbsp. red wine vinegar
- 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
Cheese
- 3 oz. feta, crumbled, divided
Instructions
- Cook the Tortellini: Fill a medium pot with water and generously season it with kosher salt. Bring to a simmer over medium heat. Add the cheese tortellini and cook, stirring occasionally, until just cooked through, about 2 to 3 minutes. Drain and immediately rinse with cold water to stop the cooking process and cool the tortellini partially.
- Toss Tortellini with Oil and Chill: Transfer the drained tortellini to a large bowl. Add 1 tablespoon of extra-virgin olive oil and toss well to coat the pasta evenly. Place in the refrigerator and let chill for about 5 minutes until slightly cooled.
- Prepare Onion Vinaigrette: In another large bowl, combine the finely chopped red onion and red wine vinegar. Season with 1/4 teaspoon kosher salt. Let this mixture sit for 5 minutes to mellow the sharpness of the onion. After resting, whisk in the remaining 4 tablespoons of extra-virgin olive oil until fully emulsified.
- Combine Salad Ingredients: Add the cucumber half-moons, halved cherry tomatoes, Kalamata olives, chopped fresh dill, and the chilled tortellini to the vinaigrette bowl. Toss everything gently to combine thoroughly.
- Add Feta and Final Toss: Stir in three-quarters of the crumbled feta cheese, tossing again to distribute evenly. Taste and adjust seasoning with additional salt if needed.
- Garnish and Serve: Top the salad with the remaining feta cheese and sprinkle more fresh dill on top before serving.
Notes
- Rinsing the tortellini with cold water immediately after cooking prevents overcooking and helps maintain a firm texture.
- Letting the onion marinate in vinegar softens its bite and adds a balanced tang to the salad.
- This salad can be made a few hours ahead and stored in the refrigerator to allow flavors to meld.
- Additions such as chopped bell peppers or artichoke hearts can enhance the salad’s flavor and texture.
- Use good quality extra-virgin olive oil and fresh herbs for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek tortellini salad, cheese tortellini salad, cucumber tomato feta salad, Mediterranean pasta salad, easy summer salad
