Every summer, the arrival of Brenda’s annual “Summer Solstice Shindig” sends a specific kind of delicious panic through our neighborhood. Brenda, bless her tie-dye-loving heart, hosts a legendary potluck, complete with quirky awards for “Best Dish.” The pressure is always on to bring something that’s not only delicious and portable but also memorable. I needed a standout dish that summer, something beyond the usual macaroni or potato salad.

My quest began, as many culinary adventures do, with a deep dive into Pinterest. I scrolled through countless recipes, seeking that spark of inspiration. Most options felt… ordinary. I wanted vibrant, fresh, and bursting with flavor. And then, it appeared: a gorgeous image of a pasta salad, promising Mediterranean goodness. The recipe description was simple enough: cheese-filled tortellini, a medley of fresh vegetables, briny olives, and tangy feta cheese. It seemed like a solid contender, a crowd-pleaser with a touch of elegance.

I gathered my ingredients with a newfound confidence. The kitchen was humming with activity as I boiled the tortellini to al dente perfection, diced crisp cucumbers and vibrant red bell peppers, and crumbled creamy feta. Everything was progressing beautifully until I reached the dressing. The recipe suggested a generic bottled Italian dressing. My culinary instincts recoiled. Brenda’s Shindig demanded more than “generic.” It required a secret weapon, an unexpected twist that would elevate the dish from good to unforgettable.

A quick forage through my pantry revealed a jar of sun-dried tomato pesto, tucked away behind some spices. An audacious idea began to form. What if I swapped the bland bottled dressing for this rich, aromatic pesto? It was a deviation from the recipe, a culinary gamble. The potential for disaster lingered, but the promise of an intensely savory, deeply flavorful salad was too tempting to resist. I spooned a generous amount of the ruby-red pesto into the bowl, the scent alone a promise of deliciousness. As I gently tossed the ingredients, the pesto coated every piece of tortellini and every vegetable, transforming the salad into a masterpiece of color and aroma.

The Summer Solstice Shindig was a vibrant blur of laughter, eclectic music, and fiercely competitive lawn games. But amidst the festivities, my Greek Tortellini Salad with Sun-dried Tomato Pesto was the undisputed star. People flocked to it, inquiring about the “secret ingredient” that made it so uniquely flavorful. Brenda herself, beaming, declared it the best potluck contribution in the history of her Shindigs, even bestowing upon me the coveted “Best Dish” award. It was a victory for culinary creativity, all thanks to a simple jar of pesto and the courage to follow my instincts. That potluck win still brings a smile to my face, a testament to the power of a little innovation in the kitchen.

Skip to My Special Recipe!

The allure of pasta salad is undeniable, and this Greek Tortellini Salad with Sun-dried Tomato Pesto takes that appeal to a whole new level. While the precise origins of tortellini salad remain a delightful mystery, its journey likely began in Italian-American kitchens. It represents a beautiful culinary fusion: the comforting, cheese-filled tortellini from Italy’s Emilia region, combined with the American love for substantial, easy-to-prepare salads perfect for any gathering. The addition of fresh vegetables, briny cheeses, and a vibrant dressing transformed a simple pasta dish into a versatile, portable, and utterly satisfying meal or side.

Its enduring popularity is built on several key factors. First, the textural symphony: the tender, yielding bite of the tortellini provides a comforting foundation, beautifully contrasted by the crisp freshness of diced bell peppers and cucumbers, and the slight crunch of red onion. This play on textures keeps every mouthful interesting and engaging. Second, the masterful blend of flavors. You’ll experience a delightful balance of savory richness from the cheese and pesto, tangy notes from the vinegar and feta, and a subtle sweetness from the sun-dried tomatoes and fresh vegetables. It’s a harmonious combination that truly excites the palate. Third, its sheer convenience. This salad is a busy home cook’s dream: quick to assemble, ideal for making ahead, and perfect for transporting to picnics, potlucks, or simply enjoying as a light, flavorful lunch throughout the week.

But what truly elevates this Greek Tortellini Salad from a good dish to an exceptional one is the secret ingredient: sun-dried tomato pesto. While a classic vinaigrette certainly has its merits, the pesto introduces an extraordinary depth of flavor. It’s not just a dressing; it’s a concentrated burst of umami, with a sweet-tart intensity that regular dressings simply can’t replicate. The natural sweetness of the sun-dried tomatoes harmonizes beautifully with the salty feta and the acidity of the red wine vinegar, creating a complex, well-rounded profile. This pesto transforms the salad, infusing it with a sophisticated, Mediterranean character that feels both uniquely special and wonderfully comforting. It’s this thoughtful twist that makes the Greek Tortellini Salad with Sun-dried Tomato Pesto a consistent showstopper, a dish that will have everyone asking for the recipe.

To create a truly unforgettable Greek Tortellini Salad, selecting high-quality ingredients is paramount. Each component plays a vital role, contributing its unique flavor and texture to the vibrant tapestry of this Mediterranean-inspired dish. We’re aiming for a symphony of sun-ripened goodness, classic Greek notes, and the rich, savory depth of our special pesto.

Here’s a detailed look at what you’ll need to bring this delightful recipe to life:

• 1 pound cheese tortellini: This forms the hearty, comforting base of our salad. Whether you choose fresh or dried, ensure you cook it perfectly al dente according to package directions. Cheese-filled tortellini offers a mild, creamy counterpoint to the bold Mediterranean flavors.
• 1/2 cup sun-dried tomato pesto: This is our superstar secret ingredient. Store-bought is convenient, but a homemade version can be even more intensely flavorful. It imparts a rich, tangy, and deeply savory depth that regular vinaigrettes simply can’t match, infusing the entire salad with a concentrated burst of Mediterranean sun.
• 1/2 cup Kalamata olives: Pitted and halved, these dark, briny Greek olives are indispensable. Their distinct salty, slightly fruity flavor and meaty texture are essential to the salad’s Greek character.
• 1 cucumber: Opt for an English or Persian cucumber for fewer seeds and a thinner skin. Peeled, seeded (if necessary), and diced, it provides a wonderfully refreshing crunch and hydrating quality that balances the richness of the other ingredients.
• 1 red bell pepper: Diced into small, uniform pieces, a red bell pepper adds a beautiful pop of color, a subtle sweetness, and a crisp texture. It’s a classic Mediterranean vegetable that brightens the entire dish.
• 4 ounces feta cheese: Crumbled generously, authentic Greek feta is a must. Its characteristic salty, tangy, and slightly crumbly texture is central to the salad’s flavor profile. Don’t skimp on this!
• 1/4 cup red onion: Finely chopped, red onion provides a sharp, pungent bite that cuts through the richness and adds a fresh, zesty element. A little goes a long way, so chop it finely for even distribution.
• 1/4 cup fresh parsley: Chopped fresh parsley adds an invaluable herbaceous note, lending brightness and a clean, fresh finish. It’s more than just a garnish; it’s a flavor enhancer.
• 1/4 cup extra virgin olive oil: Choose a good quality extra virgin olive oil for its fruity richness and smooth texture. It helps emulsify the dressing and adds a layer of authentic Mediterranean flavor.
• 2 tablespoons red wine vinegar: Essential for balancing the richness of the pesto and feta. Red wine vinegar provides the necessary tang and acidity that makes the flavors pop and prevents the salad from feeling heavy.
• 1 teaspoon dried oregano: This aromatic herb is the soul of Mediterranean cooking. Dried oregano infuses the salad with its earthy, slightly peppery, and intensely fragrant notes, bringing a taste of the Greek islands to your bowl.
• Salt and pepper to taste: These foundational seasonings are crucial. Always taste and adjust at the end, ensuring the flavors are perfectly balanced and seasoned to your preference.

Remember, the quality of your individual components directly impacts the final dish. Seek out fresh, vibrant produce, a robust sun-dried tomato pesto, and authentic feta cheese. While this recipe is incredibly forgiving, investing in good ingredients will undoubtedly yield a more flavorful and satisfying Greek Tortellini Salad. Feel free to explore different types of olives or add other favorite Mediterranean vegetables like cherry tomatoes or artichoke hearts to truly make it your own.

Creating this vibrant Greek Tortellini Salad with Sun-dried Tomato Pesto is a straightforward process, resulting in a dish that’s bursting with Mediterranean flavors and appealing textures. Follow these easy steps to prepare a salad perfect for any occasion, from a quick lunch to an impressive potluck contribution.

Step 1: Cook the Tortellini to Perfection

Begin by cooking the 1 pound of cheese tortellini. Bring a large pot of generously salted water to a rolling boil. Adding salt at this stage is crucial, as it seasons the pasta from the inside out, enhancing its flavor. Add the tortellini and cook according to the package directions, aiming for an al dente texture – firm to the bite, not mushy. Once cooked, drain the tortellini thoroughly. Immediately rinse it with cold water to halt the cooking process and prevent the pasta from sticking together. This also ensures your salad remains delightfully chilled. Set the cooled tortellini aside to drain completely while you prepare the remaining ingredients.

Step 2: Expertly Prepare Your Vegetables

Now, it’s time to bring in the fresh, crisp elements. Peel, seed (if necessary for a less watery salad), and dice the 1 cucumber into uniform, bite-sized pieces. Dice the 1 red bell pepper into similar small squares for consistent texture and even distribution of flavor and color. Finely chop the 1/4 cup red onion; finely dicing prevents an overpowering raw onion taste and ensures its sharp bite is well-integrated. Halve the 1/2 cup Kalamata olives, ensuring they are pitted. Uniformly sized vegetables not only look more appealing but also provide a better eating experience with every forkful.

Step 3: Whisk Together the Zesty Dressing

In a small bowl, combine the liquid components of our dressing. Whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano. The olive oil provides richness, the red wine vinegar offers tang, and the oregano infuses a classic Mediterranean aroma. Season generously with salt and freshly ground black pepper to taste. It’s important to taste the dressing at this stage and adjust the seasonings – perhaps a little more salt, pepper, or a dash more vinegar – to ensure it’s perfectly balanced to your preference.

Step 4: Gently Combine the Core Ingredients

In a spacious large mixing bowl, delicately combine the cooled and drained tortellini, the diced cucumber, diced red bell pepper, halved Kalamata olives, finely chopped red onion, and the fresh, chopped parsley. The key here is gentle handling to avoid breaking apart the delicate tortellini. Use a large spoon or spatula to lightly toss the ingredients, ensuring they are well distributed but still intact.

Step 5: Incorporate the Flavorful Sun-dried Tomato Pesto

Add the star of our show, the 1/2 cup sun-dried tomato pesto, to the bowl. Once again, gently toss all the ingredients together until every piece of tortellini and every vegetable is beautifully coated with the rich, vibrant pesto. Continue tossing until the pesto is evenly distributed, ensuring a consistent burst of flavor in every bite, but be careful not to overmix, which can crush the tortellini.

Step 6: Add Feta Cheese and Final Dressing

Generously crumble the 4 ounces of feta cheese over the salad. The salty, tangy feta will add another layer of classic Greek flavor. Then, pour the prepared olive oil and red wine vinegar dressing over the salad. Give it another gentle toss to combine everything thoroughly, making sure the dressing coats all components without mashing the tortellini or feta.

Step 7: A Final Taste and Adjustment

Before serving, take a moment to taste the salad. This is your chance to fine-tune the flavors. Does it need a little more salt? A crack of fresh pepper? Perhaps a tiny splash more red wine vinegar for extra zing, or another dollop of pesto if you desire even more richness? Remember that the flavors will continue to meld and intensify as the salad chills.

Step 8: Chill and Serve for Optimal Flavor

Cover the salad bowl tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling period is crucial as it allows all the delicious Mediterranean flavors to fully meld together, deepening the overall taste experience. Before serving, give the salad one final, gentle toss to redistribute the dressing and ingredients. Serve chilled and prepare for rave reviews!

Presenting your Greek Tortellini Salad is almost as important as making it! This vibrant, flavorful dish is incredibly versatile, lending itself beautifully to both casual gatherings and more refined occasions. Let’s explore a range of delightful serving suggestions to ensure your salad makes a memorable impression on your friends and family.

For a relaxed summer potluck or a family barbecue, the most straightforward and popular approach is to serve the salad family-style in a large, eye-catching bowl. Consider a rustic stoneware bowl for an earthy feel, or a bright, colorful melamine option for a poolside party. Before presenting, give it a final gentle toss to ensure all ingredients are evenly distributed and glistening with the pesto dressing. Garnish generously with extra crumbled feta, a sprinkling of fresh dill or parsley, and perhaps a few whole Kalamata olives for visual appeal. This inviting presentation encourages everyone to help themselves and savor the vibrant flavors.

If you’re aiming for a more elegant or individualized presentation, this salad shines in single-serving portions. Small mason jars make for charming, rustic individual servings, perfect for picnics, packed lunches, or outdoor events where ease of handling is key. For a slightly more formal affair, arrange the salad beautifully in clear glass bowls or delicate ramekins, allowing the layers of color to show through. This approach adds a touch of sophistication and makes each guest feel specially catered to.

Hosting a potluck? Your Greek Tortellini Salad is a guaranteed crowd-pleaser and travels exceptionally well. Transport it in a large container with a secure, tight-fitting lid to prevent spills. Upon arrival, give it a good, gentle toss to redistribute the dressing and prevent any ingredients from settling at the bottom. This ensures every serving is as delicious as the first.

Beyond traditional serving methods, get creative with these inspiring ideas:

• Skewers: For a fun and interactive appetizer, thread cooked tortellini, cherry tomatoes, cucumber chunks, and Kalamata olives onto small wooden skewers. You can drizzle with extra pesto or serve the salad on the side for dipping.
• Lettuce Wraps: Offer crisp lettuce cups (such as butter lettuce or endive) alongside the salad. Guests can spoon the Greek Tortellini Salad into the cups for a light, refreshing, and low-carb meal option.
• Bruschetta-Style Toasts: Lightly toast slices of a crusty baguette or ciabatta. Spoon the Greek Tortellini Salad generously over the warm bread for a delightful bruschetta-style appetizer or a light lunch.
• Stuffed Avocados: Halve and pit ripe avocados. Scoop a generous portion of the salad into the hollow of each avocado half for a creamy, satisfying, and visually appealing dish.

Consider these crucial points for the best serving experience:

1. Optimal Temperature: This salad is designed to be served chilled. Making it ahead of time and allowing it to refrigerate for at least 30 minutes (or even a few hours) allows the flavors to meld beautifully.
2. Thoughtful Garnishes: Fresh herbs like oregano, dill, or additional parsley, extra crumbled feta, and a final drizzle of high-quality extra virgin olive oil always enhance both flavor and visual appeal.
3. Perfect Accompaniments: This versatile salad pairs wonderfully with a variety of main courses. Serve it alongside grilled chicken, flaky baked fish, tender lamb skewers, or even a simple crusty bread for dipping into any leftover dressing.

Ultimately, the best way to serve your Greek Tortellini Salad is with genuine enthusiasm and a welcoming spirit. Whether presented simply or elaborately, your guests will undoubtedly appreciate the delicious flavors and the thoughtful touch you put into sharing this wonderful Mediterranean-inspired dish. Enjoy making it your own!

That vibrant Greek Tortellini Salad is a culinary delight, and thankfully, it’s often just as wonderful the next day! However, proper storage is absolutely paramount to ensure your leftovers maintain their delicious taste, fresh texture, and remain safe to eat. Let’s delve into the best practices for storing and enjoying your salad long after the initial serving.

The first crucial step is to cool the salad down swiftly after serving. Never leave the Greek Tortellini Salad sitting at room temperature for longer than two hours. This is a critical food safety guideline, as temperatures between 40°F (4°C) and 140°F (60°C) are considered the “danger zone” where bacteria can multiply rapidly. Once cooled, transfer any leftover salad into an airtight container. This type of container is essential as it prevents air exposure, which can dry out the tortellini and vegetables, and also keeps the salad from absorbing any unwanted odors from other foods in your refrigerator.

So, how long can you expect your Greek Tortellini Salad to remain fresh and delicious? Generally, when stored correctly in an airtight container, it will keep well in the refrigerator for 3 to 5 days. Keep in mind that over time, the dressing will continue to tenderize (and sometimes soften) the tortellini and vegetables. While still delicious, the textures might become slightly less crisp than on the first day. Always perform a quick sensory check before enjoying leftovers: look for any signs of spoilage such as an off or sour smell, noticeable discoloration, or a slimy texture on the pasta or vegetables. When in doubt, it’s always safest to discard the salad to prevent any health risks.

When it comes to reheating, this particular salad is a dish best enjoyed cold. Reheating Greek Tortellini Salad is generally not recommended, as it can compromise both the texture and the fresh flavors. Heating can cause the cheese tortellini to become mushy and the crisp vegetables to wilt, effectively ruining the delightful textural contrast that makes this salad so appealing. Instead of heating, simply remove the salad from the refrigerator about 15-20 minutes before you plan to serve it. This allows it to come slightly closer to room temperature, enhancing the flavors without compromising the texture.

To ensure optimal flavor and texture for your stored salad, consider these savvy tips:

• Store Dressing Separately (If Possible): If you anticipate having a significant amount of leftovers, consider dividing a portion of the salad *before* adding the sun-dried tomato pesto and the olive oil vinaigrette. Store the undressed portion of tortellini and vegetables in one airtight container, and the dressing separately. Then, dress individual servings just before eating. This method will keep the ingredients much fresher and crisper for a longer duration.
• Revitalize Limp Vegetables: Should your vegetables appear a little soft or limp after a day or two in the fridge, a quick trick can often revive them. Briefly soak them in a bowl of ice water for 5-10 minutes before reincorporating them into the salad. This can help restore some of their crispness.
• Boost with Fresh Herbs: A sprinkle of freshly chopped herbs, such as oregano, dill, or parsley, can do wonders to brighten up the flavor of a leftover salad. It adds a fresh burst that might have faded slightly during storage.
• Add a Splash of Fresh Dressing: The pasta tends to absorb the dressing over time. If your leftover salad seems a bit dry, don’t hesitate to add a small splash of fresh olive oil, a touch more red wine vinegar, or even a tiny dollop of sun-dried tomato pesto just before serving. This will refresh the flavors and moisture.

Ultimately, the best way to enjoy your Greek Tortellini Salad leftovers is to plan to consume them within a few days of preparation, focusing on preserving their original freshness, vibrant flavors, and delightful textures. With these smart storage and serving tips, you can extend the enjoyment of this delicious Mediterranean creation, ensuring every bite is as satisfying as the first.

While the Greek Tortellini Salad with Sun-dried Tomato Pesto recipe is undeniably delicious as written, the true joy of cooking lies in its adaptability. Don’t hesitate to personalize this recipe to suit your tastes, dietary needs, or what you have on hand. Experimentation is encouraged, and here are some fantastic ideas for substitutions and variations to inspire your culinary creativity.

Adapting for Dietary Restrictions:

• Gluten-Free: The easiest substitution is to use gluten-free tortellini. Many brands now offer excellent gluten-free pasta alternatives that maintain great texture. Always double-check ingredient labels on your pesto and other pre-made components to ensure they are certified gluten-free.
• Dairy-Free: To make this salad dairy-free, simply swap the cheese tortellini for a plant-based or egg-only tortellini (if available and suits your diet). For the feta, there are several delicious dairy-free feta alternatives on the market that mimic the tangy, crumbly texture. Ensure your sun-dried tomato pesto is also dairy-free, as some may contain Parmesan.
• Vegetarian/Vegan (if not already): This recipe is inherently vegetarian with cheese tortellini. To make it completely vegan, follow the dairy-free suggestions for tortellini and feta. The pesto, vegetables, and dressing are naturally vegan.

Flavor Enhancements and Ingredient Swaps:

• Spice it Up: For those who love a bit of heat, consider adding a pinch of red pepper flakes to the dressing, or finely chopping a small jalapeño and mixing it into the salad. A dash of your favorite hot sauce can also add a fiery kick.
• Herb Alternatives: While fresh parsley is wonderful, feel free to experiment with other fresh herbs that complement Mediterranean flavors. Fresh dill adds a bright, tangy note that pairs exceptionally well with feta and olives. Fresh mint can also offer a surprising and refreshing twist. If using dried herbs, remember they are more concentrated, so use about 1/3 the amount of fresh.
• Expand Your Vegetable Medley: This salad is incredibly versatile when it comes to vegetables. Consider adding halved cherry tomatoes (especially vibrant multi-colored ones), thinly sliced artichoke hearts (canned or jarred, drained well), roasted red peppers (jarred, drained and diced), or even some baby spinach or arugula for an extra peppery bite. Blanched asparagus or steamed green beans could also be delightful additions.
• Cheese Options: If feta isn’t your favorite, or if you want to try something different, explore other crumbly or soft cheeses. Goat cheese offers a creamier, tangier profile. A light sprinkling of shaved Parmesan or even a mild provolone, diced, could work, though they would shift the “Greek” profile slightly.
• Protein Boost: To transform this salad into a more substantial main course, consider adding cooked protein. Grilled chicken (diced or shredded), flaked salmon, or even chickpeas or white beans (for a plant-based option) would blend beautifully with the Mediterranean flavors.
• Alternative Pesto: While sun-dried tomato pesto is our secret weapon, if you’re out or want a different flavor, a classic basil pesto could work, though it will change the flavor profile significantly. You could also try a roasted red pepper pesto for a similar savory depth.

Cooking Method Modifications (for elements beyond the salad itself):

While the core of this recipe is assembly, certain components can be prepared differently. For example, instead of boiling tortellini, you could use a pressure cooker if you have one, reducing cooking time significantly (always follow your appliance’s specific instructions). For a deeper flavor, you could lightly roast your bell peppers and red onion before adding them to the salad, which would bring out their sweetness and char. Or, if you prefer a less pungent raw onion flavor, you can quick-pickle the red onion in a little red wine vinegar and sugar for 15-20 minutes before adding.

Remember, these suggestions are merely a starting point. The true artistry of cooking comes from experimenting and discovering what you and your loved ones enjoy most. Don’t be afraid to embrace your inner chef and have fun customizing your Greek Tortellini Salad!

Navigating new recipes often comes with questions. Here are straightforward answers to the most common inquiries about this delightful Greek Tortellini Salad recipe, designed to help you achieve perfect results every time.

Can I make this Greek Tortellini Salad ahead of time?

Absolutely, and it’s highly recommended! This Greek Tortellini Salad actually tastes even better after the flavors have had a chance to meld together in the refrigerator for a few hours. For optimal freshness, you can prepare the salad components (cooked tortellini, chopped vegetables, pesto) and mix them. However, it’s best to hold off on adding the crumbled feta cheese and the olive oil/red wine vinegar dressing until just an hour or two before you plan to serve. This prevents the feta from becoming too soft and the salad from getting soggy. You can store the pre-mixed base in an airtight container in the refrigerator for up to 24 hours.

What kind of tortellini is best for Greek Tortellini Salad?

Cheese tortellini is generally the ideal choice for this Greek Tortellini Salad. Its mild, creamy flavor perfectly complements the tangy sun-dried tomato pesto, briny olives, and salty feta, allowing the Mediterranean elements to truly shine. Spinach and cheese tortellini also works wonderfully, adding a subtle earthy note and a touch of green. While you can experiment with other vegetable-filled tortellini, I would advise against using meat-filled tortellini, as its strong flavor profile might clash with the light, fresh, and distinctively Greek flavors we’re aiming for.

How do I prevent my Greek Tortellini Salad from becoming dry?

Preventing a dry Greek Tortellini Salad starts with the tortellini itself: cook it precisely al dente according to package directions. Overcooked pasta absorbs too much liquid and can become mushy and dry. Additionally, the sun-dried tomato pesto is a key component for moisture. Don’t be shy with it, and ensure every piece of tortellini and vegetable is well coated. Remember that pasta, especially when chilled, tends to absorb dressing over time. If you notice your salad seems a bit dry after chilling or as leftovers, simply add a little extra olive oil, a splash more red wine vinegar, or another small dollop of sun-dried tomato pesto just before serving. A well-dressed salad is a happy salad!

Can I substitute any ingredients in this Greek Tortellini Salad recipe?

Yes, absolutely! This recipe is quite flexible and encourages personalization. If sun-dried tomato pesto isn’t available, or you prefer a different flavor, a roasted red pepper pesto can offer a similar savory depth. Kalamata olives are iconic, but if you have another preferred briny olive (like Castelvetrano), feel free to swap them. Not a fan of feta cheese? Crumbled goat cheese or even small cubes of fresh mozzarella could work, though they will alter the traditional “Greek” profile. Feel free to add other fresh vegetables like cherry tomatoes, artichoke hearts, or even a handful of baby spinach. Get creative and adjust to your liking!

What is the best way to store leftover Greek Tortellini Salad?

To keep leftover Greek Tortellini Salad fresh and delicious, transfer it to an airtight container immediately after serving and refrigerate it. It will maintain its quality for up to 3 days. As mentioned, the pasta will continue to absorb the dressing, so you might find it beneficial to add a small amount of extra olive oil, red wine vinegar, or a spoon of pesto, and give it a gentle toss before enjoying your leftovers. This helps to re-moisten the salad and revive its vibrant flavors.

Greek Tortellini Salad with Sun-dried Tomato Pesto

Yield:
6-8 servings

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Enjoy our vibrant Greek Tortellini Salad featuring Sun-dried Tomato Pesto! A delicious and easy Mediterranean-inspired pasta salad recipe.

Ingredients

• 1 pound cheese tortellini
• 1/2 cup sun-dried tomato pesto
• 1/2 cup Kalamata olives
• 1 cucumber
• 1 red bell pepper
• 4 ounces feta cheese
• 1/4 cup red onion
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook the tortellini according to package directions.
2. Prepare all the vegetables.
3. Whisk together the olive oil, red wine vinegar, and dried oregano; add salt and pepper to taste.
4. Combine the cooked tortellini, cucumber, red bell pepper, Kalamata olives, red onion, and fresh parsley.
5. Add the sun-dried tomato pesto and gently toss.
6. Crumble feta cheese over the salad and pour the dressing over; gently toss.
7. Taste and adjust the seasoning as needed.
8. Chill in the refrigerator for at least 30 minutes, then serve.