Greek Salad with Tortellini & Smashed Feta Dressing
A fresh and tangy pasta salad loaded with cucumbers, tomatoes, olives, and cheese tortellini tossed in a creamy smashed feta dressing. Perfect for summer lunches, potlucks, or easy weeknight dinners.
Ingredients
- 18 oz cheese tortellini
- 1 cup diced English cucumber
- ½ cup quartered cherry tomatoes
- ½ cup diced red onion
- ½ cup sliced Mediterranean olives
- 1 cup cubed feta cheese reserve 2 tablespoon for dressing
Smashed Feta Dressing:
- Reserved feta smashed
- ¼ cup olive oil
- 2 tablespoon finely chopped parsley
- 1 tablespoon red wine vinegar
- 1 ½ teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
- Cook tortellini according to package instructions until al dente. Drain and rinse with cold water; set aside.
- Dice cucumber, quarter tomatoes, dice red onion, and slice olives.
- Smash reserved feta in a bowl; whisk in olive oil, parsley, red wine vinegar, garlic, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, toss tortellini, veggies, cubed feta, and dressing until evenly coated.
- Taste and adjust seasoning. Chill 30 minutes or serve immediately.
Notes
- Don't Overcook Tortellini: al dente is best to keep the salad from getting mushy. Cook according to package instructions and rinse under cold water to stop cooking.
- Storage: This salad stores well in the fridge for up to 3 days. Keep it covered in an airtight container and toss before serving.
- To make gluten-free: Swap regular cheese tortellini for gluten-free tortellini (such as Taste Republic) or use gluten-free pasta shapes like penne or rotini. Cook according to package directions.
- Nutritonal Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 416kcalCarbohydrates: 50.7gProtein: 13.7gFat: 16.9g
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