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greek tortellini salad

  • Author: Emilie Raffa
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 4-6 as a side dish


  • 22 oz package of fresh cheese tortellini
  • olive oil, for drizzling
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • 1 small cucumber, very thinly sliced (use a mandolin if you have one)
  • handful of fresh dill, basil & mint
  • small block of feta


  • White Balsamic Vinaigrette
  • ¼ cup white balsamic vinegar
  • ¾ cup olive oil
  • generous pinch of salt & pepper, to taste

* You will have extra vinaigrette leftover. Store in the fridge and use for salads during the week. Make up to 1 week in advance.

** The tortellini can be cooked 2-3 days in advance; coat lightly with olive oil to prevent sticking and refrigerate until ready to use. The bell pepper and cucumber can be prepped one day in advance; store in an air-tight container with a damp paper towel over the top to preserve freshness. The tomatoes and herbs are best chopped fresh.


  1. Cook the 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.
  2. Meanwhile, make the vinaigrette. Add the 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.
  3. Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.
  4. Thinly slice the dill, basil, and mint and add to the bowl.
  5. Drizzle some of the vinaigrette over the top, season with salt and pepper, and toss well.
  6. Crumble some of the feta over the salad.
  7. Serve at room temperature.