Easy Mediterranean Tortellini Salad with Feta and Lemon Mustard Dressing
This easy Mediterranean tortellini salad is made with store-bought cheese tortellini, crisp cucumber, juicy cherry tomatoes, red onion, mixed olives and crumbled feta cheese. Everything is tossed with a bright homemade lemon mustard dressing for an easy pasta salad that is fresh, colourful and full of flavour.I like using refrigerated cheese tortellini because it cooks in just a few minutes and keeps this recipe simple. Once the pasta has cooled, it is really just a matter of chopping the vegetables, shaking up the dressing and giving everything a good toss. It works especially well for summer lunches, barbecues and potlucks.
Ingredients
Mediterranean Tortellini Salad
- 20 oz cheese tortellini refrigerated
- 1 English cucumber large and halved and sliced
- 2 cups cherry tomatoes halved
- ½ red onion small and thinly sliced
- ¾ cup olives mixed and drained and sliced
- ¾ cup feta cheese crumbled
- basil leaves Fresh and optional for garnish
Lemon Mustard Dressing
- ⅓ cup olive oil extra virgin
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1 tbsp white wine dry
- 1 tsp mustard seeds
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp turmeric
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Cook the tortellini. Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions until just tender. Try not to overcook it because soft tortellini can break apart when the salad is tossed.
- Drain and cool. Drain the tortellini well and let it cool for about 10–15 minutes. Spreading it out a little helps it cool faster and keeps the pasta from becoming too soft.
- Make the lemon mustard dressing. Add the extra virgin olive oil, fresh lemon juice, Dijon mustard, white vinegar, dry white wine, mustard seeds, onion powder, dried oregano, garlic powder, turmeric, salt and black pepper to a glass jar. Secure the lid and shake really well until the dressing is smooth, golden and lightly emulsified.
- Prepare the vegetables. Slice the English cucumber into half-moons, halve the cherry tomatoes and thinly slice the red onion. Drain and slice the mixed olives.
- Assemble the Mediterranean tortellini salad. Add the cooled cheese tortellini, cucumber, cherry tomatoes, red onion, mixed olives and crumbled feta cheese to a large serving bowl.
- Add the dressing. Pour about three-quarters of the lemon mustard dressing over the salad.
- Give it a good gentle toss. Toss everything from the bottom of the bowl so the tortellini, cucumber, tomatoes, olives, feta and red onion are evenly coated with dressing. Be gentle so the cheese tortellini stays intact.
- Taste and finish. Add more dressing if needed. Garnish with a few fresh basil leaves for a fresh, colourful finish.
- Serve or chill. Serve the Mediterranean cheese tortellini salad right away or refrigerate it for about 30 minutes before serving. Give it another gentle toss just before it goes to the table.
For the best Mediterranean tortellini salad, let the cooked cheese tortellini cool before adding the cucumber, cherry tomatoes, red onion, olives and feta. Warm pasta can soften the vegetables and make the salad watery. Once everything is mixed, give it a good gentle toss with the lemon mustard dressing so every bite gets coated without breaking the tortellini.
Notes
- Use store-bought refrigerated cheese tortellini for a quick and easy tortellini pasta salad.
- Cook the tortellini only until tender so it keeps its shape once mixed with the vegetables.
- English cucumber works especially well because it stays crisp and does not release as much water.
- Crumbled feta cheese adds the salty, creamy flavour and white pieces you see throughout the finished salad.
- Drain the mixed olives well so extra brine does not thin out the lemon mustard dressing.
- Slice the red onion quite thin so it adds flavour without overpowering the salad.
- The small amount of turmeric gives the homemade lemon mustard dressing its warm golden colour.
- Save a little dressing for later. Tortellini absorbs dressing as it sits, so a small extra splash before serving can freshen everything up.
- Give the salad a good gentle toss before serving so the dressing and ingredients are evenly mixed.
Nutrition
Serving: 1servingCalories: 501kcalCarbohydrates: 48gProtein: 18gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 53mgSodium: 1116mgPotassium: 229mgFiber: 5gSugar: 5gVitamin A: 443IUVitamin C: 14mgCalcium: 255mgIron: 3mg
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