Tortellini salad Recipe | Greek Pasta Salad

Tortellini salad Recipe  | Greek Pasta Salad

Whether you’re cooking for a crowd or looking for something that provides several meals from one cooking session, this tortellini salad recipe has you covered! It’s a perfect potluck recipe and is vegetarian, so ideal for Meatless Monday. The addition of black olives, olive oil and red peppers make this a Greek Pasta Salad dream come true.

This pasta salad with cheese tortellini recipe is a great way to use up summer garden produce as well as leftovers from last night’s dinner. Just about any vegetable is wonderful in this dish. I included a mix of fresh and cooked vegetables, and it gives a wonderful flavor and a bright texture. It’s makes enough for an army, so you make this one and can have it all week.


For the Salad:
20 ounce package of cheese tortellini
1.5 cups of sliced cucumbers
1.5 cups of cherry tomatoes
1 cup of Kalmata olives
2 ears of corn with corn cut off the cob
1.5 cups of fresh or roasted red bell peppers
1/4 cup of red onion (optional)
8 oz package of frozen asparagus
12 oz package of fresh mozzarella balls marinated in oil

For the Dressing:
3/4 cup olive oil (I used the oil packed with the cheese)
3 tbsp red wine vinegar
3 tbsp olive brine
2 large cloves of pressed garlic
2 tbsp fresh lemon juice
salt and pepper to taste


Cook the tortellini according to package directions.
Cook the asparagus according to package directions.
Rough chop the vegetables into approximately even sized pieces.
Combine all the salad ingredients together in one large bowl.
Whisk the dressing ingredients together until well combined.
Pour the dressing over the salad and toss gently to combine.
Serve immediately.
Store leftovers covered in the refrigerator.
Consume within 5 days.



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