Fresh cheese-filled tortellini pasta, combined with feta cheese, kalamata olives, garbanzo beans, and tons of veggies - all topped with a delicious Greek vinaigrette!
Course Salad
Cuisine Mediterranean
Keyword greek tortellini pasta salad
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 12people
Calories 462kcal
Author Sue Ringsdorf
Ingredients
For the pasta salad:
40oz.package tortellini (two 20 oz. packages)- refrigerated version
1cupenglish cucumber- sliced thin
1cupcherry tomatoes (variety)- sliced in half
1/4cupred onion- sliced thin
1/2cupkalamata olives- sliced in half
15 oz.can garbanzo beans- rinsed and drained
1cupfeta cheese- crumbled
1/2cupbanana peppers- drained
For the Greek Vinaigrette:
1/2cupolive oil
1/4cupapple cider vinegar
1 1/2Tablespoonshoney dijon mustard
2teaspoonssugar
1teaspoongarlic powder
1/2largelemon- freshly squeezed
salt and pepper- to taste
Instructions
Cook the tortellini according to package directions. Rinse, drain, and cool.
Combine the cooled tortellini with the vegetables and other salad ingredients.
Mix the vinaigrette by combining the olive oil, apple cider vinegar, mustard, sugar, garlic powder, lemon, and salt & pepper.
Pour enough Greek Vinaigrette over the pasta salad to coat. Refrigerate for at least an hour before serving.
Add extra dressing right before serving. (You probably won't need all of the dressing.)