Packed with flavor, this Greek Tortellini Salad is the perfect side salad or easy lunch. Filled with tortellini, lots of veggies, and an easy homemade Greek dressing, this pasta salad comes together quickly and is perfect any time of year.
Course Salad
Cuisine Greek
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 10servings
Calories 218kcal
Author Deborah Harroun
Ingredients
Dressing:
1/2cupneutral oil(I like avocado oil, can also use olive oil)
Place all of the dressing ingredients in a jar with a tight fitting lid. Shake until combined. Taste, and add more salt and pepper, if needed. Store in the refrigerator until you are ready to use it.
1/2 cup neutral oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, Salt and pepper
Cook the tortellini according to the package instructions. Drain and rinse, then set aside to cool completely.
1 (16-18 oz) package fresh tortellini
In a large bowl, combine the tomatoes, cucumber, artichoke hearts, olives, feta, red onions, parsley, and dill. Stir in the cooled tortellini.
1 cup cherry tomatoes, 1 cup chopped English cucumber, 1 cup canned artichoke hearts, 1/2 cup kalamata olives, 1/2 cup crumbled feta cheese, 1/3 cup chopped red onions, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill
Pour the dressing over the salad. Stir to combine.
For best results, refrigerate for at least one hour before serving.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.