Description

This Tortellini Pasta Salad is a fresh and flavorful dish perfect for any occasion. It features tender cheese tortellini combined with crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, all tossed in a creamy oregano vinaigrette. Simple to prepare and served chilled, it’s a delightful blend of textures and tastes ideal for potlucks, picnics, or light meals.

Ingredients

Scale

Pasta and Vegetables

20 oz refrigerated cheese tortellini (fresh or frozen)
1 pint cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced (optional)
1/4 cup feta cheese (optional, for added creaminess)

Dressing

1/2 cup mayonnaise
1/4 cup olive oil
2 tablespoons red wine vinegar or apple cider vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste

Garnish

1 tablespoon fresh parsley (optional)

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Instructions

Cook the Tortellini: Bring water to a boil in a large pot, add a pinch of salt, and cook the tortellini according to the package instructions, about 3-4 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
Prepare the Vegetables: While the tortellini cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. If using black olives or feta cheese, prepare those as well.
Make the Dressing: In a small mixing bowl, whisk together mayonnaise, olive oil, vinegar, dried oregano, and garlic powder. Season with salt and pepper to taste. Adjust by adding more olive oil or some lemon juice if a thinner consistency is desired.
Combine Ingredients: In a large bowl, add the cooled tortellini, prepared vegetables, and dressing. Toss gently to fully coat all ingredients evenly with the dressing.
Chill the Salad: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill thoroughly.
Serve and Garnish: Before serving, toss the salad again to redistribute dressing and garnish with fresh parsley, extra feta, or any other preferred toppings.

Notes

Rinsing the tortellini in cold water after cooking prevents it from sticking and stops the cooking process.
Feel free to substitute red wine vinegar with apple cider vinegar based on preference.
Adding feta and olives is optional but adds nice flavor and texture variations.
This salad can be made a day ahead and tastes even better after resting overnight.
For a lighter version, substitute mayonnaise with Greek yogurt or a vinaigrette of choice.
Keep the salad refrigerated until ready to serve to maintain freshness.