Description
Fresh Summer Tortellini Salad is vibrant, quick, and a mix of Italian flavors perfect for summer!
Ingredients
Scale
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, cubed or crumbled
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- Freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions, which usually takes about 2–3 minutes until the tortellini floats to the surface. This indicates they’re cooked through. Once done, drain the tortellini and rinse them under cold water to halt the cooking process. This will prevent them from becoming mushy and help maintain a firm texture.
- While the tortellini cools, it’s time to prepare your vegetables. Slice the cucumber thinly for optimal crunch, halve the cherry tomatoes to release their sweet juices, and thinly slice the red onion for a mild flavor. Chop the parsley and roughly chop the basil leaves, which will add fresh notes to the salad. Cube the feta cheese to complement the salad’s rich and salty profile.
- In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk well until the mixture is emulsified, resulting in a smooth, cohesive dressing. This dressing ties all the ingredients together beautifully, ensuring that each bite is packed with flavor.
- In a large mixing bowl, combine the cooled tortellini, all the prepped vegetables (cucumbers, tomatoes, onions), and the chopped herbs (basil and parsley). Gently fold in the cubed or crumbled feta cheese, taking care not to break it up too much. Pour the dressing over the salad and toss everything together gently. Ensure that each ingredient is evenly coated with the dressing. This step is vital for maximizing the flavor of every bite.
- For the best flavor and texture, cover the salad with plastic wrap or a lid and refrigerate for 15–30 minutes. This allows the flavors to meld together. Right before serving, give the salad a gentle toss, then garnish with extra chopped basil and cracked black pepper for added freshness and visual appeal.
Notes
For a creamier dressing, consider adding plain Greek yogurt. Make ahead and store it in the fridge for up to 2 days for flavors to deepen. Ensure all vegetables are dry before mixing to avoid a soggy salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 620 mg
- Protein: 12 g