Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Greek Tortellini Pasta Salad
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Author
Kate @ I Heart Eating
Ingredients
Dressing
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
Pasta Salad
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
Instructions
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.
Notes
*For the bell peppers, I liked to use a mix of colors.
**If you prefer, you can substitute 1/4 cup finely diced red onion.