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Greek Tortellini Salad with Kalamata Olives — homemade Greek tortellini salad recipe

Greek Tortellini Salad with Kalamata Olives

A refreshing Mediterranean-inspired pasta salad featuring cheese tortellini, briny Kalamata olives, and fresh vegetables tossed in a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz cheese tortellini
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumbers, sliced
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic, minced

Equipment

  • Large pot
  • Colander
  • Mixing bowl

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente.
  2. Drain the pasta and rinse thoroughly under cold water to stop the cooking process.
  3. Combine the cooled tortellini, Kalamata olives, cherry tomatoes, sliced cucumbers, and crumbled feta cheese in a large mixing bowl.
  4. Whisk together the olive oil, lemon juice, dried oregano, and minced garlic, then drizzle over the salad.
  5. Toss the ingredients gently to coat evenly and serve immediately or refrigerate until ready to eat.

Notes

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.