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Mediterranean Tortellini Pasta Salad

Bring this super-fresh tortellini salad to any picnic and watch it disappear! Loaded with a rainbow of Mediterranean ingredients and tossed in a tangy citrus balsamic dressing.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 22 oz tortellini pasta cooked according to package directions and 1/2 cup cooking water reserved
  • 1 cup halved cherry tomatoes
  • 1 can 15 oz black olives, drained sliced
  • 1 can 15 oz artichoke hearts, drained and coarsely diced
  • 1 large sweet pepper diced
  • 1 medium ripe avocado diced
  • 3/4 cup crumbled feta cheese
  • DRESSING:
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons orange juice
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika

Instructions

  • In a large bowl, combine cooked tortellini pasta, cherry tomatoes, olives, artichokes, pepper, avocado, and feta cheese. Set aside.
  • In a small bowl, whisk all dressing ingredients until smooth. Pour over pasta mixture and gently stir to coat. Stir in reserved 1/2 cup pasta cooking water. Season salad with salt and pepper to taste and sprinkle with additional feta cheese if desired.
  • Refrigerate salad until ready to serve.

Notes

Store pasta salad in refrigerator up to 4 days.