As the weather warms up, I want to spend less time in a hot kitchen.
But we still have to eat. So, I try to make a lot of make-ahead meals that require little to no cooking.
This Greek Tortellini Pasta Salad is a good make-ahead meal. It has plenty of veggies, lots of flavor, and the taste improves as it sits.
I like to use a tortellini that’s stuffed with chicken to make this meal a little heartier, but you could easily substitute cheese tortellini to keep this pasta salad vegetarian. Also, I like my dressing to be pretty vinegar-y, so feel free to adjust the dressing to your taste.
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 20 ounces fresh tortellini I like to use garlic and chicken
- 12 ounces grape or cherry tomatoes halved or quartered
- 2 cucumbers peeled and chopped
- 4 bell peppers* peeled and chopped
- 6 ounces pitted and sliced Kalamata olives
- 1 shallot** finely diced
- 1/4 cup fresh oregano leaves torn
- 1/4-1/3 cup feta cheese crumbled
- To make the dressing, whisk vinegar, mustard, garlic, salt and pepper together until well-combined.
- Slowly stream in the olive oil while whisking to combine. Set aside.
- To make the pasta salad, cook the pasta according to the package directions.
- Rinse the pasta with cold water, and set aside.
- Combine tomatoes, cucumbers, bell peppers, olives, and shallot.
- Add cooked pasta, oregano, feta, and dressing. Toss to combine.
- Serve immediately, or chill until ready to serve.