Greek Tortellini Salad
A vibrant and flavorful Mediterranean-inspired salad featuring tender cheese tortellini mixed with crisp bell peppers, red onion, and briny kalamata olives, all tossed in a tangy vinaigrette with fresh mint and feta cheese. Perfect for parties or quick weeknight dinners, it offers a refreshing, cheesy bite with bright herbs.
Ingredients
- 18 oz. cheese tortellini (2 9-oz. packages), cooked, drained, and refrigerated ⓘ
- 2 red and/or green bell peppers, thinly sliced ⓘ
- 1 small red onion, thinly sliced ⓘ
- 1/4 cup pitted kalamata olives, halved ⓘ
- 1/2 cup rice wine vinegar ⓘ
- 1/2 cup olive oil
- 3 tablespoons fresh mint, snipped or 1 tablespoon dried mint ⓘ
- 2 tablespoons dry sherry ⓘ
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/2 cup crumbled feta cheese ⓘ
- 3 tablespoons lemon juice ⓘ
- 1 teaspoon pepper ⓘ
Instructions
- In a large bowl, combine the cooked and cooled tortellini, sliced bell peppers, red onion, and halved kalamata olives.
- In a separate small bowl, whisk together rice wine vinegar, olive oil, lemon juice, dry sherry, salt, garlic powder, crushed red pepper, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Sprinkle crumbled feta cheese and chopped fresh mint over the salad, then toss again lightly before serving.
Tips & Substitutions
For added flavor, consider marinating the vegetables in the dressing for at least 30 minutes before mixing with the tortellini. If you don't have kalamata olives, green olives can be used as a substitute. Fresh herbs like parsley or dill can also enhance the dish. Adjust the crushed red pepper to your spice preference, and feel free to add other Mediterranean ingredients such as sun-dried tomatoes.
Serving Suggestions
Serve this Greek Tortellini Salad as a refreshing main dish or as a side with grilled chicken or fish. It pairs beautifully with a Recipe For Greek Salad for a complete Mediterranean feast. For a heartier meal, consider adding chickpeas or grilled vegetables. This salad is perfect for potlucks and picnics.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier the next day. If the salad seems dry after refrigeration, add a splash of olive oil or a bit more lemon juice when serving. This salad is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Tortellini Salad contains roughly 142 calories, with 3g protein, 14g carbohydrates, and 9g fat. It is an excellent source of vitamin C (45% of the Daily Value). Note that it is relatively high in sodium, at 1328mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tortellini instead of dried?
Yes, you can use fresh tortellini for a softer texture. Just adjust the cooking time according to the package directions. Fresh tortellini may require less cooking time than dried, so be sure to taste test for doneness.
How can I make this salad vegan?
To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based feta alternative. You can also add extra vegetables or legumes, like chickpeas, to enhance the protein content without using dairy.
What can I serve with this salad?
This salad pairs well with Mediterranean recipes such as grilled shrimp or chicken. You might also consider serving it alongside warm pita bread and Olive Relish for a delightful meal. It's versatile enough to complement many dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).