Cold Greek Tortellini Salad Recipe

Cheese tortellini: These are small pasta pockets filled with cheese, usually found in the refrigerated section.

Cherry tomatoes: Sweet, bite-sized tomatoes that add a juicy pop of flavor.

Cucumber: Adds a cool crunch to the salad.

Red onion: Thin slices give a mild, slightly sweet onion taste.

Kalamata olives: Dark purple olives with a rich, tangy flavor common in Greek dishes.

Feta cheese: A crumbly, salty cheese that adds creaminess.

Olive oil: A smooth, fruity oil used for the dressing.

Red wine vinegar: Adds a tangy kick to the dressing.

Dried oregano: A herb that gives the salad a classic Mediterranean flavor.

One of the most helpful steps in this Cold Greek Tortellini Salad Recipe is rinsing the tortellini with cold water right after you cook it. Here’s how to do it without making a mess or losing any pasta:

1. After you finish cooking the tortellini, carefully pour it into a colander to drain the hot water.
2. Hold the colander under a gentle stream of cold water from the faucet.
3. Use your hand or a spoon to gently stir the tortellini while rinsing. This helps cool it down evenly and stops the cooking process.
4. Keep rinsing until the pasta feels cool to the touch.

Rinsing the tortellini like this is a game-changer because it stops the pasta from getting mushy. It also cools it down so it’s ready to mix with the fresh veggies and dressing without making everything warm and soggy. Plus, rinsing washes away extra starch, which helps keep the pasta from sticking together in the salad.

I remember the first time I skipped this step and tossed the hot tortellini right into the bowl. The pasta got sticky and clumpy, and the salad didn’t taste as fresh. Now, rinsing is my little trick for a perfect, light salad every time. If you’re in a hurry, you can even rinse the pasta in a big bowl of ice water to cool it faster, but just be sure to drain it well before mixing everything together.

• refrigerated cheese tortellini - Substitute with refrigerated spinach tortellini: Adds a different flavor profile while maintaining the same texture and cooking time.

• cherry tomatoes - Substitute with grape tomatoes: Similar size and sweetness, making them an easy swap.

• diced cucumber - Substitute with diced zucchini: Offers a similar crunch and mild flavor.

• thinly sliced red onion - Substitute with thinly sliced shallots: Provides a milder onion flavor that can be more palatable for some.

• kalamata olives - Substitute with black olives: Milder in flavor but still provides the necessary briny taste.

• crumbled feta cheese - Substitute with crumbled goat cheese: Offers a similar tangy flavor and creamy texture.

• olive oil - Substitute with avocado oil: Has a similar healthy fat profile and a neutral flavor.

• red wine vinegar - Substitute with apple cider vinegar: Provides a similar acidity and tanginess.

• dried oregano - Substitute with dried basil: Offers a different but complementary herbaceous note.

• For optimal freshness, store the cold Greek tortellini salad in an airtight container. This will help maintain the crispness of the vegetables and the flavor of the dressing.

• Place the container in the refrigerator. The salad can be kept for up to 3-4 days. Beyond this period, the tortellini may start to lose its texture, and the vegetables might become soggy.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the tortellini, cherry tomatoes, cucumber, red onion, olives, and feta cheese in one container, and the olive oil, red wine vinegar, and oregano mixture in another. Mix them together just before serving to keep everything fresh and vibrant.

• If you need to freeze the salad, it's best to freeze the tortellini separately. Cook the tortellini according to the package instructions, then drain and cool them completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the tortellini to a freezer-safe bag or container.

• The vegetables and feta cheese do not freeze well due to their high water content and texture. Instead, prepare these fresh when you're ready to assemble the salad.

• When ready to serve, thaw the tortellini in the refrigerator overnight. Combine with freshly prepared vegetables and dressing for a delicious and refreshing cold Greek tortellini salad.

• Gently warm the tortellini salad in a skillet over medium-low heat. Add a splash of olive oil to prevent sticking and stir occasionally until heated through. This method helps maintain the texture of the vegetables and cheese.

• For a quick reheat, use the microwave. Place the salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more refreshing option, consider serving the salad at room temperature. Simply take it out of the refrigerator 30 minutes before serving to let it naturally come to a more palatable temperature.

• For a unique twist, transform the cold Greek tortellini salad into a warm dish by adding it to a baking dish, topping with extra feta cheese, and baking at 350°F (175°C) for about 10-15 minutes until the cheese is melted and bubbly.

• Large pot: Used to cook the tortellini according to the package instructions.

• Colander: Essential for draining the cooked tortellini and rinsing it with cold water.

• Large mixing bowl: Needed to combine the tortellini, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, oregano, salt, and pepper for the dressing.

• Whisk: Helps in mixing the dressing ingredients thoroughly.

• Chef's knife: Necessary for dicing the cucumber, slicing the red onion, and halving the cherry tomatoes and olives.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables.

• Measuring cups: Used to measure out the cherry tomatoes, cucumber, red onion, olives, and feta cheese.

• Measuring spoons: Needed to measure the olive oil, red wine vinegar, and dried oregano accurately.

• Serving spoon: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Refrigerator: Essential for chilling the salad for at least 30 minutes before serving.

Cook tortellini ahead: Prepare the tortellini a day before and store it in the refrigerator to save time on the day of serving.

Pre-chop vegetables: Dice the cucumber, halve the cherry tomatoes, and slice the red onion in advance and keep them in airtight containers.

Use pre-crumbled feta: Buy pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.

Make dressing in bulk: Prepare a larger batch of the olive oil and red wine vinegar dressing to use for future salads.

Combine and chill: Mix all ingredients and the dressing the night before, allowing the flavors to meld and saving you time on the day of serving.