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Fresh Summer Tortellini Salad Recipe

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Fresh Summer Tortellini Salad is vibrant, quick, and a mix of Italian flavors perfect for summer!

Ingredients

Scale
  • 1(9 oz) package refrigerated cheese tortellini
  • 1 cupcherry tomatoes, halved
  • 1 cupcucumber, thinly sliced
  • 1/3 cupKalamata olives, pitted and halved
  • 1/4 cupred onion, thinly sliced
  • 1/2 cupfeta cheese, cubed or crumbled
  • 2 tablespoonsfresh basil leaves, chopped
  • 1 tablespoonfresh parsley, chopped
  • Freshly ground black pepper, to taste
  • 3 tablespoonsextra virgin olive oil
  • 1 tablespoonred wine vinegar
  • 1 teaspoonDijon mustard
  • 1clove garlic, minced
  • 1/2 teaspoondried oregano
  • Salt and pepper, to taste

Instructions

  1. Begin by bringing a large pot of salted water to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions, which usually takes about 2–3 minutes until the tortellini floats to the surface. This indicates they’re cooked through. Once done, drain the tortellini and rinse them under cold water to halt the cooking process. This will prevent them from becoming mushy and help maintain a firm texture.
  2. While the tortellini cools, it’s time to prepare your vegetables. Slice the cucumber thinly for optimal crunch, halve the cherry tomatoes to release their sweet juices, and thinly slice the red onion for a mild flavor. Chop the parsley and roughly chop the basil leaves, which will add fresh notes to the salad. Cube the feta cheese to complement the salad’s rich and salty profile.
  3. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk well until the mixture is emulsified, resulting in a smooth, cohesive dressing. This dressing ties all the ingredients together beautifully, ensuring that each bite is packed with flavor.
  4. In a large mixing bowl, combine the cooled tortellini, all the prepped vegetables (cucumbers, tomatoes, onions), and the chopped herbs (basil and parsley). Gently fold in the cubed or crumbled feta cheese, taking care not to break it up too much. Pour the dressing over the salad and toss everything together gently. Ensure that each ingredient is evenly coated with the dressing. This step is vital for maximizing the flavor of every bite.
  5. For the best flavor and texture, cover the salad with plastic wrap or a lid and refrigerate for 15–30 minutes. This allows the flavors to meld together. Right before serving, give the salad a gentle toss, then garnish with extra chopped basil and cracked black pepper for added freshness and visual appeal.

Notes

For a creamier dressing, consider adding plain Greek yogurt. Make ahead and store it in the fridge for up to 2 days for flavors to deepen. Ensure all vegetables are dry before mixing to avoid a soggy salad.

Nutrition

Find it online: https://mykitchenstorie.com/fresh-summer-tortellini-salad-recipe/