Description
A vibrant, refreshing, and hearty pasta salad featuring cheese tortellini, garden vegetables, and a zesty homemade herb dressing. Perfect for summer picnics, weeknight dinners, or meal prep.
Ingredients
1 pound cheese tortellini
1.5 cups cherry tomatoes halved
1 cup cucumber chopped
0.5 cup red onion thinly sliced and soaked
1 cup bell peppers finely diced (any color)
0.75 cup feta cheese crumbled
0.5 cup olive oil
3 tablespoons red wine vinegar
1 clove garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
salt and black pepper to taste
Instructions
1. Cook the cheese tortellini according to package instructions until al dente. Drain and rinse with cold water. Let cool completely.
2. Prepare the vegetables: halve cherry tomatoes, chop cucumber, thinly slice red onion (soak in cold water), and dice bell peppers.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled tortellini, vegetables, and crumbled feta. Pour dressing over the salad.
5. Gently toss everything together to coat evenly without breaking the tortellini.
6. Chill in the refrigerator for at least 30 minutes before serving.
7. Serve cold, optionally garnished with fresh herbs.
Notes
Make ahead for best flavor—flavors meld beautifully when chilled.
Add grilled chicken or chickpeas for a protein boost.
Skip feta and use vegan tortellini for a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, tortellini, summer, vegetarian