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Easy Delicious Tortellini Pasta Salad - Simple Weeknight Recipe

This easy tortellini pasta salad is perfect for busy weeknights with minimal prep time and delicious results. The combination of cheese-filled tortellini, crisp vegetables, and zesty dressing creates a versatile salad that can be customized with your favorite ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 package (20 oz) cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Instructions
  1. Cook the tortellini according to package directions in well-salted water. Drain and rinse with cold water to stop the cooking process and cool the pasta.
  2. While the tortellini is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh herbs.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to create the dressing.
  4. In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, black olives, fresh basil, and parsley.
  5. Pour the dressing over the salad and toss gently to combine everything evenly.
  6. Fold in the crumbled feta cheese and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Rinse cooked tortellini thoroughly with cold water to prevent mushiness. Make ahead for better flavor development - wait to add fresh herbs until serving. Customize with bell peppers, artichoke hearts, or sun-dried tomatoes. Keeps well for 3-4 days refrigerated.