This fast-to-make Greek tortellini salad is loaded with flavor and is the perfect dish for a summertime cookout.
Ingredients
- ounces cheese tortellini: 18 piece
- ounces mini cucumbers, halved lengthwise, then sliced into half moons: 4 piece
- red onion, slivered: 0.5 piece
- grape tomatoes: 0.75 cup (halved)
- Kalamata olives: 0.25 cup (halved)
- olive oil: 0.75 cup
- red wine vinegar: 0.5 cup
- Dijon mustard: 2 Tbsp
- granulated garlic: 2 tsp
- parsley: 2 tsp (dried)
- oregano: 2 tsp (dried)
- onion powder: 1 tsp
- salt: 1 tsp
- Greek seasoning (such as Cavender’s® Greek seasoning): 0.5 tsp
- crumbled feta cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain tortellini; allow to cool.
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Combine cucumber, red onion, grape tomatoes, and olives in a large bowl.
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For the dressing, combine olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning in a glass jar with a lid. Tighten and shake well until dressing is well combined.
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Add tortellini to the vegetables. Pour the dressing over and thoroughly fold dressing into salad using a slotted spoon to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate, covered, until ready to serve.
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Add tortellini to vegetables. Pour dressing over. Use a slotted spoon to fold dressing into salad to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate until ready to serve.
