TOTAL TIME: 20 MINS | PREP TIME: 20 MINS | SERVINGS: 12
This Greek pasta salad with tortellini is an amazing dish excellent for holidays, potlucks, and parties. It can also be a delicious grab-and-go lunch and snack. This salad is bursting with flavors that everyone will surely love. A fuss-free, crowd-pleaser pasta salad that is the best in town! Another impressive addition to your regular menu rotation.
INGREDIENTS
GREEK PASTA SALAD:
2 tbsp olive oil
1/2 c. red onion, chopped
1 1 ½ c. English cucumber, sliced and quartered
1-pint cherry tomatoes – halved
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 c. pitted Kalamata olives, drained and sliced
1 20-ounces bag of refrigerated cheese tortellini
SUN-DRIED TOMATO FETA PESTO:
3 peeled garlic cloves
1 8.5-ounce jar of sun-dried tomatoes in oil
1/4 c. almonds
1/4 c. feta
1 tbsp lemon juice
1/4 c. red wine vinegar
1 tsp dried oregano
1/4 tsp red pepper flakes
1 c. fresh basil leaves, packed
1 tsp salt
1/4 tsp pepper
GARNISH (OPTIONAL):
3 tbsp freshly chopped parsley
¼ c. feta
HOW TO MAKE GREEK PASTA SALAD WITH TORTELLINI
Step 1: Following the package directions, cook the tortellini in generously salted water until al dente. Drain when done and rinse with cold water. In a large bowl, transfer the tortellini and toss with 2 tbsp olive oil. Then, add the cucumbers, tomatoes, bell peppers, red onions, and olives.
Step 2: To a food processor, add the Sun-Dried Tomato Feta Pesto ingredients. Pulse until finely chopped. To the pasta, add the pureed Sun-Dried Tomato Feta Pesto and toss well until the pasta is evenly coated.
Step 3: You can serve the Greek pasta salad with tortellini right away. Or chill in the fridge first for at least 2 hours up to overnight, covered.
Step 4: If desired, you can toss extra olive oil, feta, and some fresh parsley into the salad. Serve and enjoy!
Ingredients
- GREEK PASTA SALAD:
- 2 tbsp olive oil
- 1/2 c. red onion, chopped
- 1 1 ½ c. English cucumber, sliced and quartered
- 1-pint cherry tomatoes - halved
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 c. pitted Kalamata olives, drained and sliced
- 1 20-ounces bag of refrigerated cheese tortellini
- SUN-DRIED TOMATO FETA PESTO:
- 3 peeled garlic cloves
- 1 8.5-ounce jar of sun-dried tomatoes in oil
- 1/4 c. almonds
- 1/4 c. feta
- 1 tbsp lemon juice
- 1/4 c. red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 c. fresh basil leaves, packed
- 1 tsp salt
- 1/4 tsp pepper
- GARNISH (OPTIONAL):
- 3 tbsp freshly chopped parsley
- ¼ c. feta
Instructions
Step 1: Following the package directions, cook the tortellini in generously salted water until al dente. Drain when done and rinse with cold water. In a large bowl, transfer the tortellini and toss with 2 tbsp olive oil. Then, add the cucumbers, tomatoes, bell peppers, red onions, and olives.
Step 2: To a food processor, add the Sun-Dried Tomato Feta Pesto ingredients. Pulse until finely chopped. To the pasta, add the pureed Sun-Dried Tomato Feta Pesto and toss well until the pasta is evenly coated.
Step 3: You can serve the Greek pasta salad with tortellini right away. Or chill in the fridge first for at least 2 hours up to overnight, covered.
Step 4: If desired, you can toss extra olive oil, feta, and some fresh parsley into the salad. Serve and enjoy!
