Summer Tortellini Salad
A vibrant and refreshing salad featuring cheese-filled tortellini, fresh vegetables, olives, and feta cheese, tossed with a zesty dressing, perfect for summer gatherings.
Ingredients
Main Ingredients
- 12 ounces cheese-filled tortellini Cook according to package instructions.
- 1 medium cucumber, diced Add freshness to the salad.
- 1 cup cherry tomatoes, halved Provides color and sweetness.
- 1 cup Kalamata olives, sliced Can substitute with other olive types.
- 1 cup feta cheese, crumbled For creaminess; can substitute with dairy-free cheese if needed.
Dressing
- ⅓ cup olive oil Use extra virgin for best flavor.
- 2 tablespoons lemon juice Freshly squeezed is preferable.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon pepper Freshly ground if possible.
Optional Garnish
- to taste fresh herbs (basil or parsley) For garnishing; adds aroma and flavor.
Instructions
Preparation
- Begin by gathering all your ingredients. Wash the vegetables, and chop them as needed.
Cooking Tortellini
- Boil a pot of salted water, then add the cheese-filled tortellini. Cook according to package instructions for about 5-7 minutes, or until they float to the top.
- Once cooked, drain the tortellini and run under cold water to cool.
Mix Salad
- In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, and sliced Kalamata olives.
- Sprinkle crumbled feta over the vegetable mixture.
Prepare Dressing
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combine Salad
- Pour the dressing over the salad and gently toss to coat everything.
- Add fresh herbs if using, and fold gently.
Serving
- Serve immediately or chill in the refrigerator for about 30 minutes before serving.
Notes
This salad is ideal for summer gatherings and can be made ahead of time. Store in an airtight container in the fridge for up to 3 days. Avoid freezing to preserve ingredients.