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Close up of a greek tortellini salad in a bowl.

Greek Tortellini Salad

Our Greek tortellini salad is loaded with fresh veggies, creamy cheese tortellini, Kalamata olives, and capers, tossed in a zesty lemon vinaigrette, and finished with feta cheese crumbles to tie the classic Mediterranean flavors together.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12

Ingredients

  • 2 pounds cheese tortellini (cooked and cooled)
  • 1 pint grape tomatoes (halved)
  • 1 zucchini (quartered and sliced)
  • ½ red bell pepper (chopped)
  • 1/2 cup diced red onion
  • 3/4 cup sliced Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons capers
For the dressing:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice (or white wine vinegar)
  • 1 garlic clove (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

Instructions

  • In a large pot of salted water, cook tortellini according to package directions. Drain and drizzle with olive oil. Then, spread on a cookie sheet to cool (or chill in the fridge).
  • In a small bowl, whisk together dressing ingredients. Set aside or refrigerate until ready to assemble salad.
  • In a large mixing bowl, combine salad ingredients and add dressing. Stir until evenly coated.
  • Cover and refrigerate until ready to serve.

Nutrition

Calories: 317kcal Carbohydrates: 37g Protein: 12g Fat: 14g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 29mg Sodium: 598mg Potassium: 178mg Fiber: 4g Sugar: 4g Vitamin A: 660IU Vitamin C: 20mg Calcium: 126mg Iron: 2mg