Tortellini Pasta Salad

Total Time Prep: 20 min. + chilling
Yield 10 servings
Test Kitchen Approved
This tortellini pasta salad is bursting with flavor, thanks to the cheese tortellini, olives, peppers and vinaigrette dressing coating all the components. It also plays well with leftover grilled chicken or salmon on top.

Ingredients

  • 16 to 18 ounces refrigerated or frozen cheese tortellini
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 3/4 cup sliced red onion
  • 1/4 cup sliced ripe olives
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup crumbled feta cheese

Directions

  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini, peppers, onion and olives.
  2. In a jar with a tight-fitting lid, combine oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

Nutrition Facts

3/4 cup: 267 calories, 16g fat (4g saturated fat), 23mg cholesterol, 477mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 8g protein.

A bold homemade dressing gives this Greek tortellini salad a burst of flavor. Watch it disappear from your buffet table. If you do have leftovers, stir in sliced grilled steak for an easy dinner the next day. —Sue Braunschweig, Delafield, Wisconsin
Recipe Creator

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