We’re glad you’re here at FoodieFront, where we bring you delicious food from around the globe! Today, we’re thrilled to provide a delicious recipe for Greek Tortellini Salad, which will take your taste senses to the Mediterranean coasts. This dish is the ideal combination of freshness and enjoyment because it is bursting with tastes, colors, and healthy components. Together, let’s embark on this gastronomic journey!
INGREDIENTS
For the Salad:
- 1 package (about 20 oz) of cheese-filled tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon honey
- Salt and pepper, to taste
INSTRUCTIONS
- Cook the Tortellini: To cook the tortellini, start by boiling a sizable pot of salted water. When the tortellini is al dente, add it and cook it as directed on the package. Tortellini that has been cooked should be drained and then rinsed in cold water to stop the cooking process. This process keeps their texture intact and keeps them from adhering to one another.
- Prepare the Veggies: The tortellini should be cooking when you start chopping and prepping your vegetables. Cut the cucumber into dice, slice the red onion very thinly, and chop the fresh parsley. Halve the cherry tomatoes.
- Assemble the Salad: Put the cooked and cooled tortellini, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, and chopped parsley in a large mixing bowl. To ensure a uniform distribution of flavors and colors, gently toss the ingredients.
- Whisk the Dressing: In a separate bowl, combine the extra virgin olive oil, red wine vinegar, honey, salt, and pepper. Also add the dried oregano. The salad’s distinctively Mediterranean characteristics are highlighted by this dressing.
- Dress the Salad: Pour the prepared dressing over the salad’s contents to coat it. Make sure the dressing is well distributed throughout the salad by gently tossing it with tongs or a large spoon.
- Chill and Serve: After tossing, cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes before serving. The flavors can merge and amplify when chilled. Give the salad one last gentle spin and add a final garnish of extra feta and parsley before serving.
- Enjoy Your Mediterranean Creation: Serve the Greek Tortellini Salad as a light supper or a refreshing side dish to enjoy your Mediterranean creation. Tortellini, colorful vegetables, tangy feta, and a fragrant dressing will definitely please your palette and the palates of your fortunate visitors.
Greek Tortellini Salad
Use our recipe for Greek Tortellini Salad to improve your meals. Mediterranean fare combines vibrant vegetables, cheese-filled tortellini, and tangy vinaigrette. Enjoy this tasty fusion that's ideal for parties or quick, light dinners.
Equipment
- Large pot
- Colander
- Cutting board and knife:
- Large mixing bowl
- Small Mixing Bowl
- Whisk
- Tongs or Large Spoon
- Plastic Wrap or Lid
- Refrigerator
- Measuring cups and spoons
- Optional: Cheese Grater
Ingredients
For the Salad:
- 1 package (about 20 oz) of cheese-filled tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: To cook the tortellini, start by boiling a sizable pot of salted water. When the tortellini is al dente, add it and cook it as directed on the package. Tortellini that has been cooked should be drained and then rinsed in cold water to stop the cooking process. This process keeps their texture intact and keeps them from adhering to one another.
- Prepare the Veggies: The tortellini should be cooking when you start chopping and prepping your vegetables. Cut the cucumber into dice, slice the red onion very thinly, and chop the fresh parsley. Halve the cherry tomatoes.
- Assemble the Salad: Put the cooked and cooled tortellini, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, and chopped parsley in a large mixing bowl. To ensure a uniform distribution of flavors and colors, gently toss the ingredients.
- Whisk the Dressing: In a separate bowl, combine the extra virgin olive oil, red wine vinegar, honey, salt, and pepper. Also add the dried oregano. The salad's distinctively Mediterranean characteristics are highlighted by this dressing.
- Dress the Salad: Pour the prepared dressing over the salad's contents to coat it. Make sure the dressing is well distributed throughout the salad by gently tossing it with tongs or a large spoon.
- Chill and Serve: After tossing, cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes before serving. The flavors can merge and amplify when chilled. Give the salad one last gentle spin and add a final garnish of extra feta and parsley before serving.
- Enjoy Your Mediterranean Creation: Serve the Greek Tortellini Salad as a light supper or a refreshing side dish to enjoy your Mediterranean creation. Tortellini, colorful vegetables, tangy feta, and a fragrant dressing will definitely please your palette and the palates of your fortunate visitors.
Video
Nutrition Fact –
Nutritional Breakdown (Approximate Values):
- Calories: 300 – 350 kcal
- Total Fat: 15 – 20 g
- Saturated Fat: 4 – 6 g
- Cholesterol: 25 – 35 mg
- Sodium: 500 – 600 mg
- Total Carbohydrates: 30 – 40 g
- Dietary Fiber: 3 – 4 g
- Sugars: 3 – 5 g
- Protein: 10 – 15 g
