A cheese lover's dream: Tortellini Pasta Salad! The vibrant Greek vinaigrette, tender cheese-filled tortellini, and crunchy veggies are an irresistible combination. It's easy to make in under 15 minutes - enjoy it as a hearty side dish or a light meal!
Salad Dressing: Add the ingredients to a jar. Cover tightly with the lid and shake until combined. It is prepared extra salty for the pasta salad because this is where the flavor comes from since the veggies/pasta aren't salted.
2 teaspoon dried oregano, ½ teaspoon dried thyme, 1-2 cloves garlic, ¼ cup red wine vinegar, 1 tablespoon fresh lemon juice, ½ cup extra virgin olive oil, ½ teaspoon dijon mustard, 1 teaspoon fine sea salt*, ⅛ - ¼ teaspoon freshly ground black pepper
Cook the tortellini according to the package directions (this should only take a few minutes if it's refrigerated). Take care to cook to al dente, and not overcook them, for the pasta salad. Drain and rinse in cold water.
In a large bowl, combine the cooked tortellini, red onion, cucumber, tomato, artichokes, olives, and pepperoncini. Toss with the dressing until fully combined.
You can enjoy the salad immediately, but for best results, cover and place in the fridge for 2-4 hours, or overnight, until chilled. Toss again before serving. If it's rested overnight, you may want to give it another drizzle of olive oil or dressing.
Garnish with the feta cheese or gently toss it in the salad last. Enjoy with fresh parsley as desired.
Notes
Fresh Herbs: if using fresh, double the amount!
Dijon Mustard: helps to emulsify the dressing; if you omit do note that separation will occur more quickly.
Salt: There is more salt in the dressing than there would be in a typical vinaigrette for a green salad because it is flavoring all the pasta and unseasoned veggies. The salt is where we get the flavor and what makes everything delicious!