If you’re looking for a vibrant, fresh, and utterly satisfying dish that’s perfect for any occasion, the Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe is an absolute winner. This salad beautifully balances the pillowy texture of cheese tortellini with the juicy burst of cherry tomatoes, crisp cucumber, and the tangy creaminess of feta cheese. It delivers a colorful array of flavors and textures that come together effortlessly, making it a staple I always love to share with friends and family for picnics, potlucks, or a quick weeknight meal that feels special.
Ingredients You’ll Need
The magic of this salad lies in its simplicity. Each ingredient is thoughtfully chosen not only for flavor but also for how they bring color, crunch, and creaminess to the dish. The combination of fresh vegetables and a zesty dressing creates a perfect harmony that makes this salad both refreshing and filling.
- Cheese tortellini: Fresh or frozen tortellini forms a tender, cheesy base that holds all the flavors together.
- Cherry tomatoes: Halved for juicy bursts of sweetness and beautiful red hues.
- Cucumber: Diced cucumber adds a crisp, cooling crunch.
- Red onion: Thinly sliced for a subtle sharpness that balances the sweetness.
- Bell pepper: Any color works, diced for a mild sweetness and extra crunch.
- Black olives: Sliced to introduce a salty, briny note.
- Feta cheese: Crumbled for creamy and tangy richness (optional but highly recommended).
- Fresh basil: Chopped to add a fragrant, herbaceous depth.
- Olive oil: The base of the dressing, lending smoothness and richness.
- Red wine vinegar: Adds a bright acidity that wakes up the flavors.
- Dijon mustard: For subtle sharpness and to help emulsify the dressing.
- Honey or maple syrup: A touch of sweetness balances the acidity.
- Garlic powder: Brings gentle warmth and savory depth.
- Salt and pepper: To taste, key for rounding out the flavors.
- Dried oregano or Italian seasoning: Adds an aromatic, Mediterranean flair.
How to Make Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Toss in the cheese tortellini and cook according to the package directions—usually 3 to 5 minutes for fresh tortellini or around 8 to 10 minutes if frozen. This step is crucial because perfectly cooked tortellini should be tender but with a slight bite to complement the crisp veggies.
Step 2: Cool the Tortellini
Once cooked, drain the tortellini and run it under cold water. This not only stops the cooking immediately but also cools the pasta so it doesn’t wilt the fresh vegetables or dissolve the feta once combined.
Step 3: Prep the Vegetables and Herbs
While the tortellini cools, chop the tomatoes in half, dice the cucumber and bell pepper, thinly slice the red onion, and slice the black olives. If you’re using fresh basil, give it a rough chop to release its aroma. These components bring fresh texture and vivid color to this Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe.
Step 4: Whisk Together the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, oregano, salt, and pepper. Keep whisking until the dressing is smooth and well emulsified, which will ensure every bite of the salad is perfectly coated.
Step 5: Assemble the Salad
In a large bowl, combine the cooled tortellini with all the chopped vegetables and olives. Add the crumbled feta and fresh basil, if using. Pour the dressing over the top and gently toss everything together to marry the flavors without breaking the tender tortellini or bruising the delicate basil leaves.
Step 6: Chill and Serve
Pop your salad into the refrigerator for at least 30 minutes. This chilling time is magic — it lets all the beautiful flavors meld and develop, while keeping the salad refreshingly cool. Serve cold and enjoy the vibrant taste and texture of this Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe!
How to Serve Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe
Garnishes
Sprinkle some extra crumbled feta or torn fresh basil leaves on top right before serving for a visually appealing and flavorful boost. A light drizzle of good-quality olive oil can also add a glossy finish and a hint of richness.
Side Dishes
This salad is a hearty dish on its own but pairs wonderfully with grilled chicken, crusty garlic bread, or even alongside a light soup for a lovely lunch or dinner. The bright, tangy flavors complement smoky, savory sides beautifully.
Creative Ways to Present
Serve this salad in colorful bowls or mason jars for a picnic-ready look. Alternatively, scoop portions onto lettuce leaves for fresh wraps, or arrange it on a platter with antipasto elements like artichoke hearts and roasted red peppers to turn it into an impressive appetizer spread.
Make Ahead and Storage
Storing Leftovers
This salad keeps very well in the fridge. Store leftovers in an airtight container and consume within 3 to 4 days for the best texture and freshness. The flavors will continue to meld, making it even tastier the next day.
Freezing
Freezing is not recommended for this salad due to the fresh vegetables and feta cheese, which can lose their texture and become watery once thawed.
Reheating
This is best served cold or at room temperature. If you prefer a warm version, gently reheat just the tortellini portion before mixing with the fresh veggies and dressing, but avoid microwaving the entire salad as it will affect the fresh, crisp elements.
FAQs
Can I use a different cheese instead of feta?
Absolutely! While feta adds a distinct tang, you can substitute it with goat cheese for creaminess, or even mozzarella for a milder taste. Just make sure to crumble or cube it to blend nicely with the salad.
Is this recipe suitable for vegans?
You can easily make it vegan by choosing a dairy-free cheese alternative or omitting the cheese altogether and using maple syrup instead of honey in the dressing. The fresh veggies and dressing will still shine!
Can I prepare the Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe ahead of time?
Yes, this salad actually benefits from being made a few hours ahead or even the day before to let all the flavors marry. Just be sure to add any delicate herbs or cheese just before serving for the best texture.
What kind of tortellini is best for this salad?
Fresh cheese tortellini is ideal for its delicate flavor and tender texture, but frozen tortellini works great too. Just ensure you cook it according to the package directions and cool it quickly to prevent sticking.
Can I add other vegetables to this salad?
Definitely! Feel free to add roasted zucchini, artichoke hearts, or even spinach for extra nutrition and flavor. Just remember to keep the balance so the salad stays light and refreshing.
Final Thoughts
This Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe is a total crowd-pleaser that brings together fresh ingredients and bold flavors with so little fuss. Whether you’re packing lunches, hosting friends, or wanting a quick meal that feels like a treat, this salad is your new go-to. Give it a try and watch it become a favorite in your recipe rotation!
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Tortellini Pasta Salad with Cherry Tomatoes, Cucumber, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This refreshing Tortellini Pasta Salad combines tender cheese tortellini with crisp vegetables and a tangy homemade vinaigrette. Perfect for a quick lunch or a light dinner, it features cherry tomatoes, cucumber, red onion, bell pepper, and black olives tossed with a zesty dressing made from olive oil, red wine vinegar, Dijon mustard, and herbs. Optional feta cheese and fresh basil add a Mediterranean flair. Easy to prepare in under 30 minutes and served chilled, this colorful salad is a crowd-pleaser that balances flavors and textures beautifully.
Ingredients
Pasta
- 1 lb (450 g) cheese tortellini (fresh or frozen)
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh basil, chopped (optional)
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup for a vegan option)
- 1/2 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, typically 3-5 minutes for fresh tortellini or 8-10 minutes for frozen. Once cooked, drain and rinse under cold water to stop the cooking process and set aside to cool.
- Prepare the Vegetables: While the tortellini cooks, chop the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, slice the black olives, and chop fresh basil if using. Set aside the prepared vegetables.
- Make the Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), garlic powder, dried oregano, salt, and pepper. Whisk vigorously until smooth and emulsified.
- Assemble the Salad: In a large bowl, combine the cooled tortellini with the prepared vegetables and olives. Add crumbled feta cheese and chopped basil if desired.
- Dress and Toss: Pour the prepared dressing over the salad and gently toss everything together until the salad is evenly coated.
- Chill & Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy as a light meal or side dish.
Notes
- For a vegan version, replace honey with maple syrup and omit the feta cheese or use a vegan cheese alternative.
- Use fresh tortellini for a softer texture and quicker cooking time.
- Add grilled chicken or chickpeas to increase protein content for a more filling dish.
- Make the salad a few hours ahead for enhanced flavor absorption.
- Store leftovers covered in the refrigerator for up to 3 days.
