Tortellini Pasta Salad
Elevate your summer dining with this vibrant and flavorful Tortellini Pasta Salad! Packed with tender cheese tortellini, juicy cherry tomatoes, crisp cucumber, diced red bell pepper, and tangy black olives, this dish offers a colorful medley of textures and tastes. Creamy crumbled feta brings a touch of indulgence, while a homemade zesty dressing made with extra virgin olive oil, red wine vinegar, and aromatic herbs like oregano and basil ties everything together. Ready in just 30 minutes, this easy pasta salad can be served as a refreshing side dish or a light main course. Perfect for potlucks, picnics, or weeknight dinners, it’s a crowd-pleaser that’s best enjoyed chilled with a sprinkle of fresh parsley. Your search for the ultimate pasta salad stops here—try this irresistible recipe today!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams cheese tortellini
- 250 grams cherry tomatoes
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 100 grams black olives
- 150 grams feta cheese
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 15 grams fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente, usually around 7-10 minutes.
While the tortellini is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the red bell pepper, peel and chop the cucumber, thinly slice the red onion, and slice the black olives.
Drain the cooked tortellini and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
Add the prepared vegetables to the bowl with the tortellini: cherry tomatoes, red bell pepper, cucumber, red onion, and black olives.
Crumble the feta cheese over the salad mixture.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, salt, and black pepper.
Pour the dressing over the tortellini and vegetables. Toss gently to coat all the ingredients evenly.
Chop the fresh parsley and sprinkle over the salad for garnish.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
