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Clean recipe · delish.com

Greek Tortellini Salad

Cherry tomatoes, cucumbers, olives, dill, and feta are tossed with store-bought cheese tortellini in a light dressing for the perfect summer lunch.

Original recipe: delish.com

Yield:
6 servings
Prep:
15 min
Cook:
0 sec
Total:
25 min
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Ingredients

  1. Kosher salt
  2. 20 oz. cheese tortellini
  3. 5 tbsp. extra-virgin olive oil, divided
  4. 1/4 red onion, finely chopped (about 1/2 cup)
  5. 3 tbsp. red wine vinegar
  6. 2 Persian cucumbers, cut into 1/4" half-moons (1 to 1 1/2 cups)
  7. 1 1/2 c. cherry tomatoes, halved
  8. 1/2 c. pitted halved Kalamata olives
  9. 1/4 c. fresh dill, finely chopped, plus more for serving
  10. 3 oz. feta, crumbled, divided

Instructions

  1. Fill a medium pot with water; generously season with salt. Bring to a simmer over medium heat. Cook tortellini, stirring occasionally, just until cooked through, 2 to 3 minutes. Drain, then rinse with cold water to stop cooking and partially cool.
  2. Transfer tortellini to a large bowl. Add 1 Tbsp. oil and toss to coat. Refrigerate until slightly cooled, about 5 minutes.
  3. Meanwhile, in another large bowl, combine onion and vinegar; season with 1/4 tsp. salt. Let sit 5 minutes (this allows the vinegar to help tame the sharp onion), then whisk in remaining 4 Tbsp. oil.
  4. Add cucumber, tomatoes, olives, dill, and tortellini and toss to combine. Add three-quarters of feta and toss again to combine; season with salt, if needed.
  5. Top with more dill and remaining feta.