Mediterranean Tortellini Pasta Salad

No ratings yet

Bring this fresh Mediterranean tortellini pasta salad to any picnic and watch it disappear! Loaded with a rainbow of Mediterranean ingredients and tossed in a tangy white wine vinaigrette.

Prep Time 30

Total Time 30

Servings servings

Calories 350kcal

Ingredients

Tortellini Pasta Salad

1 package (20 oz) cheese-filled tortellini pasta
1/2 cup oil-packed sun-dried tomatoes
1/2 cup halved Kalamata olives
1 cup diced jarred artichoke hearts
1 small cucumber, diced into 1/4-inch cubes
1/2 cup crumbled feta cheese

Dressing

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or agave nectar
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup extra-virgin olive oil
Salt and pepper to taste

Instructions

Tortellini Pasta Salad

Cook tortellini according to package instructions in salted boiling water until al dente. Drain tortellini and rinse in cold water until cool. Drain well and transfer to a large bowl.
Add sun-dried tomatoes, olives, artichoke hearts, cucumber, and feta to tortellini. Set aside for a moment.

Dressing

In a small bowl, whisk vinegar, mustard, honey, garlic, oregano, and basil. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste.
Pour dressing over salad and toss salad until evenly coated. Season salad with salt and pepper to taste and store in refrigerator until ready to serve. Enjoy!

Notes

Storing Instructions

Store pasta salad in refrigerator up to 4 days.

Nutrition