Summer Tortellini Salad

Bursting with vibrant colors and fresh Mediterranean flavors, this Summer Tortellini Salad is the ultimate warm-weather dish. It’s a light, refreshing combination of cheese-stuffed tortellini, juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, red onions, and creamy feta—all tossed in a zesty herb vinaigrette. Whether you’re planning a picnic, a backyard BBQ, or just a breezy weeknight dinner, this salad brings sunshine to the table with every bite.

The beauty of this salad lies not only in its flavor but also in its simplicity. In under 30 minutes, you can whip up a dish that looks gourmet but is incredibly easy to prepare. The blend of textures—from the soft tortellini to the crunch of fresh vegetables—and the bright zing from the vinaigrette make it a crowd-pleaser that’s as versatile as it is delicious.

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Why You’ll Love This Summer Tortellini Salad

• It’s quick and easy—perfect for busy weeknights or last-minute gatherings.
• Balanced and refreshing, thanks to the mix of creamy, tangy, and crunchy elements.
• A complete meal or a standout side dish, depending on your needs.
• Customizable with your favorite veggies or dressings.
• Travel-friendly for picnics, potlucks, and lunches on the go.

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Preparation Phase & Tools to Use

Before you dive in, gather a few key tools to streamline your prep. You’ll need:

• Large mixing bowl: Essential for combining all your ingredients evenly without spillage.
• Sharp knife and cutting board: Crucial for slicing vegetables cleanly and safely.
• Medium saucepan: To cook the tortellini quickly without overcooking.
• Colander: For draining pasta and rinsing vegetables.
• Salad tongs or serving spoon: Makes mixing and serving a breeze.

These tools help keep the process smooth, efficient, and mess-free, ensuring your ingredients stay fresh and intact.

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Preparation Tips

Cook the tortellini until just al dente to prevent it from becoming mushy when mixed with the other ingredients. Rinse it under cold water to cool it quickly and stop the cooking process. For maximum flavor, slice your vegetables uniformly so every bite is balanced. Let the salad chill in the fridge for at least 15 minutes after mixing—it allows the flavors to meld beautifully. Finally, drizzle the dressing just before serving to keep the veggies crisp and vibrant.

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Ingredients for this Summer Tortellini Salad

• 1 (9 oz) package of refrigerated cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, thinly sliced (preferably English cucumber)
• 1/3 cup Kalamata olives, pitted and whole or halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, cubed or crumbled
• 2 tbsp fresh basil leaves, chopped (plus extra for garnish)
• 1 tbsp fresh parsley, chopped
• Freshly ground black pepper, to taste

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper, to taste

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Step 1: Cook the Tortellini

Bring a medium saucepan of salted water to a gentle boil. Add the cheese tortellini and cook according to the package instructions—usually about 2-3 minutes until they float and are al dente. Drain the tortellini and immediately rinse under cold water to cool and stop the cooking process. Set aside to drain completely.

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Step 2: Prepare the Vegetables

While the tortellini cools, slice the cherry tomatoes in half, thinly slice the cucumber and red onion, and pit and halve the Kalamata olives if needed. Chop the fresh basil and parsley. Cube or crumble the feta cheese and set all ingredients aside.

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Step 3: Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and black pepper. Mix until fully emulsified and smooth. Taste and adjust the seasoning if necessary.

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Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked and cooled tortellini with the prepared vegetables, feta cheese, and herbs. Pour the dressing over the top and gently toss until everything is evenly coated. Be careful not to mash the tortellini or break the feta too much—gentle mixing is key.

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Step 5: Chill and Serve

Cover the salad and refrigerate for at least 15–30 minutes before serving. This resting time helps all the flavors meld together beautifully. Garnish with a few extra basil leaves and a grind of fresh black pepper before serving.

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Notes

This Summer Tortellini Salad is incredibly adaptable—feel free to swap or add in ingredients based on what’s in your fridge. You can use spinach tortellini, add sun-dried tomatoes for a tangy twist, or even toss in some grilled chicken to make it heartier. The homemade vinaigrette offers a light, zesty punch, but you can also use your favorite store-bought Greek dressing in a pinch. Serve this salad as a standalone meal, a side dish, or pack it up for your next potluck.

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Watch Out for These Mistakes While Cooking

• Overcooking the tortellini: It becomes mushy and falls apart during mixing. Always aim for al dente.
• Skipping the rinse step: Rinsing helps stop the cooking process and keeps pasta firm.
• Too much dressing too soon: Dressing too early can lead to soggy veggies. Add dressing close to serving time.
• Using watery vegetables: Choose firm, fresh produce to avoid excess moisture.
• Neglecting to chill: Skipping the chill time robs the salad of blended flavors and texture harmony.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If preparing in advance, keep the dressing separate and mix just before serving to maintain freshness. Avoid freezing this salad, as the texture of the vegetables and tortellini will be compromised.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~310 kcal
• Protein: 11g
• Carbohydrates: 29g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 3g
• Sodium: 580mg
• Cholesterol: 30mg

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Frequently Asked Questions

Can I make this salad the night before?

Yes, but it’s best to store the dressing separately and mix it in just before serving to keep everything fresh and crisp.

Can I use frozen tortellini?

Absolutely. Just follow the package directions for cooking, then cool it completely before using in the salad.

Is this salad good for meal prep?

It’s excellent for meal prep—just keep the dressing separate until you’re ready to eat. It holds up well for a few days in the fridge.

Can I make this vegan?

Yes! Use a plant-based tortellini and substitute the feta cheese with a vegan alternative.

What can I use instead of red wine vinegar?

Lemon juice or white wine vinegar works well as a substitute for red wine vinegar.

How can I make it more filling?

Add protein such as grilled chicken, chickpeas, or tuna to turn it into a full meal.

Do I have to use fresh herbs?

Fresh herbs offer the best flavor, but you can use dried herbs in a pinch. Use about 1/3 of the amount if substituting with dried.

What other cheese works besides feta?

Mozzarella pearls, goat cheese, or even shaved Parmesan can work nicely, depending on your flavor preferences.

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Conclusion

Summer Tortellini Salad is a vibrant, satisfying dish that captures the essence of the season—fresh, light, and full of flavor. With minimal cooking and maximum flexibility, it’s perfect for everything from busy weeknight dinners to sun-soaked gatherings. Once you try it, this salad will become a seasonal staple in your kitchen.

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