Greek Tortellini Pasta Salad
A fresh and flavorful salad combining cheese tortellini, crunchy vegetables, and a tangy Greek dressing, ready in just 15 minutes.
Ingredients
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- 1 to 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 to ¼ teaspoon freshly ground black pepper to taste
- 1 to 2 teaspoons honey or maple syrup (if needed for sweetness)
- 1 cup Greek salad dressing (homemade or store-bought)
- 18 ounces refrigerated cheese tortellini
- ½ cup red onion (thinly sliced)
- ¾ cup cucumber (thinly sliced or quartered)
- 1 cup cherry or grape tomatoes (halved)
- 14 ounces artichoke hearts (drained and roughly chopped)
- ½ cup kalamata olives (halved or sliced)
- ½ cup pepperoncini slices
- ½ cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped, optional garnish)
Instructions
- In a jar, combine oregano, thyme, minced garlic, red wine vinegar, lemon juice, olive oil, Dijon mustard, salt, black pepper, and honey. Shake until well mixed.
- Cook tortellini in salted boiling water according to package instructions, usually 3 to 5 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, toss together the cooked tortellini, red onion, cucumber, tomatoes, artichoke hearts, kalamata olives, and pepperoncini.
- Pour the Greek dressing over the salad and toss until everything is evenly coated.
- Chill for 2 to 4 hours or overnight for best flavor.
- Before serving, toss again, add feta cheese, and garnish with parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.