Ah, Greek Tortellini Pasta Salad! This dish holds a special place in my heart, and I can’t wait to share it with you. I recall the first time I made this salad for a summer picnic – it was a sunny day, the birds were chirping, and my friends drooled over it like it was the last slice of pizza at a party. The combination of flavors, colors, and textures in this salad is simply fabulous, not to mention how easy it is to whip up!
This recipe is not just delicious, but it also has a way of bringing everyone together. Whether you’re packing it for a picnic, serving it at a family gathering, or just want to enjoy it on a laid-back weekend, this Greek Tortellini Pasta Salad is guaranteed to impress. Its bright, refreshing taste will transport you straight to the Mediterranean – and trust me, your taste buds will thank you!
What’s in Greek Tortellini Pasta Salad?
Tortellini: The star of this salad! I usually go for cheese tortellini because, let’s be honest, cheese makes everything better. But if you want to switch it up, spinach-filled tortellini adds a nice earthy flavor.
Cherry Tomatoes: These little gems bring a burst of sweetness and color. Seriously, what’s not to love about their juicy goodness? Halved, they add a delightful pop to every bite.
Cucumber: Cool and crunchy, cucumber is a refreshing addition that helps balance the flavors. You can peel it or leave the skin on, depending on your vibe—both work great!
Black Olives: For that briny flavor, I recommend pitted Kalamata olives. They bring a rich Mediterranean flair that’s just divine.
Feta Cheese: Crumbled feta is like the delicious cherry on top of this salad, adding a creamy, tangy kick. You can’t have a Greek salad without feta, right?
Red Onion: Optional, but I think it adds a lovely sharp flavor that compliments the rest of the ingredients beautifully. If you want to mellow it out, soak the chopped onion in cold water for a few minutes.
Olive Oil and Red Wine Vinegar: These two work together to create a rich and zesty dressing. I use good quality olive oil because it truly makes a difference in the flavor.
Dried Oregano: To truly capture that Greek vibe, oregano is essential. It adds that herby aromatic touch!
Garlic Powder: A pinch is perfect for that slight garlicky taste without overpowering the dish.
Salt and Pepper: Just a sprinkle of seasoning goes a long way in bringing all the flavors together!
Is Greek Tortellini Pasta Salad Good for You?
Let’s have a moment of honesty here: this Greek Tortellini Pasta Salad is not just a treat for your taste buds, but it also serves up some health benefits! **Tortellini** provides a decent amount of carbohydrates for energy, but if you’re looking to lighten the load, you can try whole-grain tortellini. **Cherry tomatoes** and **cucumbers** are packed with vitamins and hydration, making it a refreshing option, especially on warm days.
However, we can’t forget about **feta cheese**, which brings calcium but can also be high in sodium. If you’re watching your salt intake, opt for lower-sodium feta or simply use less. **Black olives** add some healthy fats, but again, if you’re watching your intake, consider the portion you add. This salad is great because you can customize it to your health needs while still keeping it delicious!
Ingredients:
– 12 oz tortellini (cheese or spinach-filled)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 cup black olives, pitted and sliced (Kalamata olives can be used)
– 1/2 cup feta cheese, crumbled
– 1/4 red onion, finely chopped (optional)
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1 tsp garlic powder
– Salt and pepper to taste
Servings: This recipe serves about 4-6 people, depending on how hungry everyone is!
How to Make Greek Tortellini Pasta Salad?
1. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process – we want those noodles to be perfect!
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, black olives, feta cheese, and red onion (if you’re using it).
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper. Adjust seasoning to taste – you might like it a little saltier or zestier!
4. Add the cooked tortellini to the veggie bowl and pour the dressing over the top.
5. Gently toss everything together until well combined, ensuring the tortellini and vegetables are evenly coated in the dressing.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Trust me, the wait is worth it!
7. Serve chilled or at room temperature, garnished with additional feta and a sprinkle of oregano if desired. Enjoy!
Delicious Variations That Add Some Flair!
Want to make this salad your own? Here are some of my favorite ideas!
– **Add Protein:** Toss in some grilled chicken or chickpeas to make it more filling.
– **Herbs Galore:** Fresh basil or parsley can take this salad up a notch in flavor. Just chop and throw it in there!
– **Veggie Power:** Feel free to add bell peppers, artichokes, or diced avocado for extra texture and taste.
– **Low-Carb Version:** Use zucchini noodles or cauliflower instead of tortellini for a lighter, low-carb twist.
I can’t express how much I want you to try this Greek Tortellini Pasta Salad. It’s the kind of dish that makes people smile and adds a splash of joy to any occasion. Once you’ve made it, I’d love to hear how yours turned out! Share your experience – let’s get cooking!
