Greek Tortellini Pasta Salad
This Greek Tortellini Pasta Salad is loaded with all of your favorite Greek salad toppings…and it’s perfect for summer picnics!
Servings: 8 servings
Calories: 465kcal
Ingredients
For the Salad
- 16 oz cheese tortellini pasta
- 1 cup small broccoli florets
- 1 medium cucumber sliced and then quartered
- 2 cups cherry tomatoes halved
- 1 red bell pepper sliced
- ¾ cup marinated artichokes chopped
- ¼ cup red onion thinly sliced
- ½ cup kalamata olives halved
- 1 cup feta cheese crumbled
For the Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp dijon or brown mustard
- ½ tsp minced garlic
- ½ Tbsp sugar
- 2 tsp dried oregano
- 1 tsp black pepper
- ½ tsp salt
Instructions
For the Salad
- Cook the tortellini pasta according to the package instructions. Rinse and drain the pasta in cold water.
- Meanwhile, blanch the broccoli florets by placing them in a pot of boiling water for 90 seconds and then immediately rinsing them in cold water. Drain blanched broccoli well before adding it to the pasta salad.
- Transfer pasta to a large bowl and add remaining ingredients (cucumber, broccoli, tomatoes, bell pepper, marinated artichokes, onion, olives and feta). Stir until well combined.
For the Dressing
- In a small bowl, whisk all of the ingredients together. Pour dressing over salad and stir until well combined. Keep pasta refrigerated; serve cold.
Nutrition
Calories: 465kcal | Carbohydrates: 41g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 1095mg | Potassium: 242mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1158IU | Vitamin C: 45mg | Calcium: 210mg | Iron: 2mg
