📝 About This Recipe
This vibrant pasta salad is a celebration of Italian-inspired flavors, featuring tender, cheese-filled tortellini tossed with crisp garden vegetables and a zesty homemade herb vinaigrette. It strikes the perfect balance between a hearty meal and a refreshing side dish, making it a standout at summer picnics or elegant luncheons. The combination of salty feta, briny olives, and sweet roasted red peppers creates a sophisticated flavor profile that only improves as the ingredients marinate together.
🥗 Ingredients
The Pasta Base
- 20 ounces Cheese Tortellini (fresh or frozen; refrigerated variety preferred)
Vegetables and Mix-ins
- 1 large English Cucumber (quartered and sliced into half-moons)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1/2 cup Roasted Red Peppers (drained and chopped)
- 1/2 cup Kalamata Olives (pitted and sliced)
- 1/4 cup Red Onion (very finely diced)
- 1/2 cup Feta Cheese (crumbled)
- 2 cups Fresh Baby Spinach (roughly chopped)
Zesty Herb Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Red Wine Vinegar
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Kosher Salt (plus more for pasta water)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Adding salt to the water is the only chance to season the pasta itself.
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2
Add the cheese tortellini to the boiling water and cook according to the package directions, usually about 3-5 minutes for refrigerated pasta. Cook until 'al dente' so they hold their shape in the salad.
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3
While the pasta cooks, prepare a large bowl with ice water. Once the tortellini are done, drain them and immediately plunge them into the ice bath for 30 seconds to stop the cooking process and lock in the texture.
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4
Drain the cooled tortellini thoroughly and pat them dry with a clean kitchen towel. Excess water will dilute your dressing.
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5
In a small glass jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, oregano, salt, and pepper until the dressing is fully emulsified and creamy.
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6
In a very large mixing bowl, combine the cooled tortellini, sliced cucumbers, halved cherry tomatoes, chopped roasted red peppers, and sliced kalamata olives.
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7
Add the finely diced red onion and the chopped baby spinach to the bowl.
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8
Pour about two-thirds of the vinaigrette over the salad. Use a large rubber spatula to gently fold the ingredients together, being careful not to break the delicate tortellini.
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9
Add the crumbled feta cheese and give it one last gentle toss. The feta will slightly thicken the dressing as it coats the pasta.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the pasta to absorb the flavors of the vinaigrette.
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11
Before serving, taste the salad. Pasta tends to soak up dressing as it sits; add the remaining vinaigrette if the salad looks dry.
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12
Garnish with a few cracks of fresh black pepper and a sprinkle of fresh parsley if desired, then serve chilled.
💡 Chef's Tips
Always shock your tortellini in ice water to prevent them from becoming mushy and sticking together. For the best flavor, use a block of feta and crumble it yourself; pre-crumbled feta is often coated in starch which affects the texture. If you find raw red onions too pungent, soak the diced pieces in cold water for 10 minutes then drain before adding to the salad. This salad is even better the next day, making it an ideal candidate for meal prep or advanced party planning. Try adding a protein like grilled chicken or chickpeas to turn this into a more substantial main course.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Rosé to complement the acidic vinaigrette. Serve alongside grilled lemon-herb chicken skewers for a complete Mediterranean feast. Accompany with a basket of warm, crusty ciabatta bread to soak up any extra dressing. For a light lunch, serve a scoop of the salad over a bed of fresh arugula for extra peppery crunch. This is a perfect side dish for a classic Italian BBQ featuring sausages and peppers.