Greek Inspired Tortellini Salad
This colorful Greek inspired tortellini salad is a fresh twist on a classic pasta salad. Made with cheese tortellini, cucumbers, olives, feta, dill, and juicy Sugar Bomb tomatoes, it’s tossed in a light avocado oil dressing for a Mediterranean flair. Perfect for summer cookouts, BBQs, or meal prep, this vibrant salad comes together in under 30 minutes and tastes even better when made ahead of time.
Ingredients
- 20 oz cheese tortellini
- 5 Tbsp avocado oil divided
- ¼ red onion finely chopped (about ½ cup)
- 3 Tbsp red wine vinegar
- 2 small cucumbers cut into ¼" half-moons (1 to 1½ cups)
- 1½ cups Sugar Bomb tomatoes quartered
- ½ cup Kalamata olives pitted & halved
- ¼ cup fresh dill finely chopped
- 2 Tbsp fresh oregano chopped
- 3 oz feta cheese crumbled, divided
- Salt & pepper to taste
Instructions
- Cook tortellini in gently simmering water (not a full boil) until al dente—start checking at ~2 minutes. Drain and set aside.
- In a large bowl, combine onion, red wine vinegar, and ¼ tsp salt. Let sit 5 minutes. Whisk in 4 Tbsp avocado oil.
- Add cucumber, tomatoes, olives, dill, oregano, and tortellini. Toss gently.
- Add ¾ of the feta, toss, and taste. Adjust salt/pepper.
- Top with remaining feta and fresh dill before serving. Drizzle extra avocado oil if needed.
Notes
Tips & Storage:
- Prep Tip: Chill at least 2 hours before serving for best flavor.
- Storage: Store in an airtight container up to 3 days. Add feta + dill just before serving.
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