Tortellini Salad
Bright, bold, and bursting with Mediterranean flavors, this Tortellini Salad is the perfect dish for potlucks, picnics, or a quick, satisfying meal. Featuring tender cheese tortellini tossed with a medley of crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, this salad is elevated by tangy feta cheese, briny black olives, and fragrant fresh basil. A zesty homemade dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and aromatic garlic ties everything together in a harmonious blend of taste and texture. Ready in just 30 minutes and served chilled or at room temperature, this make-ahead tortellini salad is as convenient as it is flavorful. Perfect for summer gatherings or anytime you crave a fresh, vibrant pasta salad!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams cheese tortellini
- 250 grams cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 100 grams black olives (pitted)
- 100 grams feta cheese
- 10 leaves fresh basil leaves
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic clove (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the cheese tortellini according to the package instructions. Drain and rinse under cold water to cool, then set aside.
While the tortellini cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and slice the black olives.
In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
Dice or crumble the feta cheese and chop the fresh basil leaves. Add them to the bowl with the other ingredients.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the tortellini mixture and gently toss everything together until evenly coated.
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a final toss and garnish with a few extra basil leaves if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 20.5 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1234 mg | 95% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1551 mg | 33% | |
*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.
