Recipe: Greek tortellini pasta salad


2-12 oz packages of cheese tortellinis (I use Trader Joe’s) boil for 6-7 minutes then cool

Olive Oil

White Wine Vinegar

1 container of marinated mozzarella balls cut in 1/2 (I use Trader Joe’s)

I use all of the marinade to mix in

1 English cucumber cut in discs then halved

1 jar of pitted Kalamata olives

1/4 - 1/2 of a red onion sliced thin then quartered

1/2 cup of white wine vinegar or red wine vinegar

1/2 cup feta cheese crumbles

A handful fresh basil and cherry tomatoes for garnish


Boil Pasta about 7 min. Combine starting with the cooked tortellini. Drizzle olive oil and white wine vinegar, add mozzarella balls, then the thinly sliced onions, kalamata olives, cucumbers and feta cheese. Place in a serving bowl and finish with the fresh basil and tomatoes. For extra flavor, use fresh cracked black pepper to finish it off.

This super easy and delicious pasta salad has become a favorite in my home. My mom taught me how to make this when I was younger, when I got married I made it for my husband and it instantly became his favorite side dish. When I ask what I should make, this is always his first request. There are so many great aspects to this dish, whether it be (usually) having the ingredients on hand or satisfying a craving, this salad is always a fantastic addition to a meal. The best thing about it is that everything is healthy and fresh with the reminiscent addition of the wonderful Greek flavors. Make it for a lunch, a picnic, or a quick side dish that is guaranteed to be a crowd pleaser. 


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