Greek Tortellini Salad
This Greek Tortellini Salad puts a fresh twist on the classic Greek salad by tossing in cheesy tortellini for a heartier, more satisfying dish. It's perfect for picnics, potlucks, parties, or as an easy meal any day of the week.
Ingredients
For the Salad:
- 1 20 ounce package refrigerated cheese tortellini
- 1 ½ cups grape tomatoes cut in half
- 1 large cucumber chopped
- 1 cup kalamata olives pit removed and chopped
- ½ red onion chopped
- ¾ cup crumbled feta cheese
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and rinse under cold water to cool. Set aside.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until combined.
- In a large mixing bowl, combine the cooled tortellini, grape tomatoes, cucumber, kalamata olives, and red onion.
- Pour the Greek dressing over the salad and toss until everything is evenly coated.
- Top with crumbled feta cheese and give it one final gentle toss.
- Serve immediately or refrigerate for 1–2 hours before serving for best flavor.
Notes
- This salad can be made up to 24 hours in advance. Store in an airtight container in the refrigerator for up to 2–3 days.
- If the salad seems dry after storing, drizzle with a little extra dressing and toss before serving.
- Freezing is not recommended as the vegetables and feta do not hold up well once thawed.
Nutrition Facts
- Calories: 137 kcal
- Carbohydrates: 4 g
- Protein: 2 g
- Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 12 mg
- Sodium: 423 mg
- Potassium: 147 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 400 IU
- Vitamin C: 5.5 mg
- Calcium: 90 mg
- Iron: 0.5 mg