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Greek Tortellini Salad
Greek Tortellini Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Quick and flavorful Greek tortellini salad, ideal for summer cookouts.
Ingredients:
  • 18 ounces cheese tortellini
  • 4 ounces mini cucumber, halved lengthwise, then sliced (half moons)
  • 1/2 small red onion, cut into slivers
  • 3/4 cup grape tomatoes, halved
  • 1/4 cup Kalamata olives, halved
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoon garlic granules
  • 2 teaspoon dried parsley
  • 2 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon Greek seasoning (such as Cavender’s® Greek seasoning)
  • 1/4 cup crumbled feta cheese
Instructions:
  • Bring a pot of lightly salted water to a vigorous boil. Add tortellini and cook until they float to the surface and the filling is hot, about 3 minutes. Drain and cool the tortellini.
  • Toss cucumber, red onion, grape tomatoes, and olives in a big bowl.
  • Make the dressing by adding olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning to a glass jar. Seal with a lid and shake vigorously until the dressing is fully blended.
  • Combine tortellini with vegetables, gently toss with dressing using a slotted spoon to coat everything evenly. Finish with a sprinkle of feta cheese and chill, covered, until serving.
  • Combine tortellini with vegetables and generously pour the dressing over them. Use a slotted spoon to gently mix the dressing into the salad, ensuring the tortellini and vegetables are fully coated. Finish by topping the salad with a generous sprinkle of feta cheese before chilling in the refrigerator until serving time.

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