Tortellini Pasta Salad with Cherry Tomatoes, Feta, and Kalamata Olives Recipe
This vibrant Tortellini Pasta Salad is a refreshing Italian-inspired dish, perfect as an appetizer or side. It combines tender cheese tortellini with crisp vegetables, briny Kalamata olives, roasted red peppers, and tangy feta cheese, all tossed in a zesty homemade red wine vinegar and oregano dressing. Chilled to enhance flavors, this salad offers a delightful blend of textures and Mediterranean tastes that are ideal for warm-weather gatherings or light meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 20 ounces cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (peeled if skin is thick)
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup roasted red peppers, chopped and patted dry
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain in a colander and immediately rinse under cold water to stop cooking and prevent sticking.
- Prepare the Vegetables: Slice the cherry tomatoes in half and dice the cucumber into bite-sized pieces. Finely chop the red onion to add flavor without overpowering. Combine these in a large mixing bowl.
- Add Olives and Peppers: Slice the Kalamata olives and chop the roasted red peppers, ensuring the peppers are dry to avoid excess moisture. Add them to the vegetable mixture.
- Make the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well combined and emulsified. Let the dressing rest to allow the oregano to infuse.
- Toss Together: Add the cooled tortellini to the vegetable bowl. Pour about three-quarters of the dressing over the ingredients and gently fold with large spoons to combine. Then add crumbled feta cheese and chopped fresh parsley.
- Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least one hour to let the flavors meld. Before serving, taste and adjust seasoning if needed.
Notes
- Rinse the Pasta: Rinsing cooked tortellini with cold water prevents it from sticking together and keeps the salad fresh.
- Small Chops: Cut cucumbers and tomatoes roughly the same size as tortellini for a balanced bite.
- Fresh Herbs: Use fresh parsley in the final toss to maintain bright, fresh flavors.
- Check the Salt: Since feta and olives are salty, taste the salad before adding extra salt.
