Mediterranean Tortellini Salad with Artichokes & Olives Recipe
A vibrant and flavorful Mediterranean Tortellini Salad featuring cheese tortellini, marinated artichokes, Kalamata olives, and a zesty homemade dressing, perfect as a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 12 oz (340 g) cheese tortellini
- 1 cup cherry tomatoes, halved
- ¾ cup marinated artichoke hearts, drained and chopped
- ½ cup Kalamata olives, sliced
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh basil or parsley, chopped
For the Mediterranean Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to the package instructions until al dente. Drain and rinse briefly with cool water to stop the cooking process and prevent sticking.
- Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice (or red wine vinegar), Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well emulsified.
- Assemble Salad: In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, chopped marinated artichoke hearts, sliced Kalamata olives, diced cucumber, thinly sliced red onion, and crumbled feta cheese.
- Dress & Toss: Pour the prepared Mediterranean dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated with the dressing.
- Chill & Serve: Refrigerate the salad for 20–30 minutes to allow the flavors to meld. Before serving, garnish with chopped fresh basil or parsley. Serve chilled or at room temperature.
Notes
- For best flavor, marinate the salad at least 30 minutes before serving.
- You can substitute fresh spinach or arugula for the herbs for a leafy variation.
- To make this dish vegan, replace cheese tortellini with a vegan alternative and omit feta or use a vegan feta substitute.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- If you prefer a tangier dressing, add more lemon juice or vinegar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 15 mg
Keywords: Mediterranean tortellini salad, cheese tortellini salad, artichoke tortilla salad, easy summer salad, vegetarian pasta salad