Description
A refreshing and briny pasta salad made with cheese tortellini, olives, fresh vegetables, and a zesty vinaigrette, perfect for summer gatherings.
Ingredients
- 12 ounces fresh or refrigerated cheese tortellini
- 1 cup cherry or grape tomatoes, halved
- 1 cup mixed olives, pitted and sliced
- 1/2 small red onion, thinly sliced
- 1 cup cucumber, seeded and diced (optional)
- 1/2 cup roasted red bell peppers, drained and chopped
- 1/2 cup fresh basil leaves, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 medium garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of water to a rolling boil. Salt generously.
- Cook tortellini according to package directions until al dente.
- Drain the pasta and rinse briefly under cold water.
- Meanwhile, whisk olive oil, red wine vinegar, Dijon, minced garlic, oregano, salt, pepper, and red pepper flakes in a large bowl until emulsified.
- Add the warm tortellini to the dressing and toss to coat evenly.
- Fold in tomatoes, olives, red onion, cucumber, roasted peppers, and basil.
- Stir in crumbled feta just before serving.
- Taste and adjust seasoning as needed. Chill briefly or serve at room temperature.
Notes
To lighten, swap half the oil for Greek yogurt. For added protein, consider adding shredded rotisserie chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean