Zesty Greek Tortellini Salad With White Balsamic Vinaigrette

You’ll absolutely LOVE this easy Greek tortellini salad made with tender cheese tortellini, cherry tomatoes, shaved cucumber, fresh herbs and creamy, crumbly feta cheese, dressed to perfection with a lip-smacking white balsamic vinaigrette. Make it ahead and serve at room temperature for all to enjoy!

Everyone needs a signature pasta dish.

Something that’s easy and effortless, and an overall crowd pleaser. Ideally, it can be made ahead of time and doesn’t follow a strict recipe. This Greek tortellini recipe is exactly that. It’s my highly customizable summertime specialty when juicy cherry tomatoes, refreshing cucumbers and fresh herbs are in season. Plus, it tastes better as it sits!

PS: The tortellini can be made 2-3 days in advance which is a great time-saving bonus. Just lightly coat the tortellini with olive oil and chill in the refrigerator until ready to use. And… if you’re really thinking ahead: double the amount of tortellini, save half, and serve with a quick pomodoro sauce for dinner.

Ingredients You Will Need:

• Fresh cheese tortellini
• Cherry tomatoes
• Orange bell pepper
• English cucumber
• Fresh dill, basil & mint
• Feta cheese
• Olive oil
• White balsamic vinegar
• Optional ingredients to add: black olives, grilled marinated artichoke hearts, scallions, white beans

How To Make Greek Tortellini Salad

• Cook the cheese tortellini according to the package instructions. Drain and run under cold water to remove any extra starch. Transfer to a large bowl. Coat lightly with olive oil to prevent sticking. Chill before using.
• Meanwhile, make the vinaigrette. Add the white balsamic vinegar and olive oil to an empty jam jar. Season generously with salt and pepper. Screw the lid on tight, and give it a shake. Set aside.
• Prep the vegetables: dice the bell pepper, shave the cucumber into thin slices, chop the herbs.
• Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.
• Add the dill, basil, and mint to the bowl.
• Drizzle some of the vinaigrette over the top. Season with salt and pepper, and toss well. Taste and adjust seasoning/dressing as needed.
• Crumble some of the feta over the salad. Toss again.
• Serve at room temperature.

Emilie’s Tips:

• I use white balsamic vinegar in the dressing so that the tortellini doesn’t turn brown. If you have regular balsamic vinegar, that’s okay too. It won’t be that brown. You can find white balsamic vinegar at Trader Joe’s or at Whole Foods.
• Go heavy on the herbs. When in doubt, add more. That’s what sets this recipe apart from the rest.
• Remember, this salad is flexible. Add more dressing, salt and pepper, and even additional ingredients like black olives to suit your taste. I love black olives.
• Only add the feta cheese at the very end, right before serving. Otherwise, it will disappear into a cloudy mess when you toss the salad a hundred times.

Want To Make It Ahead? Read On.

The tortellini by itself (not the whole salad) can be made 2-3 days in advance. To do so: after cooking, cooling and draining the tortellini, lightly coat in olive oil to prevent sticking. Transfer to an airtight container; refrigerate until ready to use.

For the vegetables: not all veg is meant to be prepped ahead. The tomatoes might get soggy and chopped fresh herbs will turn black. So focus on the bell peppers and cucumbers. Dice the peppers nice and small and thinly shave the cucumbers with a mandolin. Store the vegetables separately airtight containers with a damp paper towel ontop to preserve freshness.

For the vinaigrette: you can make this up to 5 days in advance. Store in the fridge.

More Pasta Recipes To Try!

• Classic Italian Basil Pesto (Pesto alla Genovese)
• Authentic Pomodoro Sauce (Fresh or Canned)
• Pesto alla Trapanese (Sicilian Pesto)
• 6-Ingredient Sun Dried Tomato Pesto
• Juicy Penne Pasta With Tomatoes & Basil