Description
A vibrant Mediterranean salad featuring cheesy tortellini, marinated artichokes, briny olives, juicy tomatoes, and a zesty lemon vinaigrette—perfect served warm or chilled.
Ingredients
Scale
- 1 lb (450g) cheese tortellini, fresh or refrigerated
- 1 cup marinated artichoke hearts, quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain and rinse under cold water to stop cooking.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine tortellini, artichokes, tomatoes, olives, red onion, and parsley.
- Pour vinaigrette over salad and toss gently to coat.
- Sprinkle feta cheese on top before serving.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Make it a day ahead for even better flavor.
- Swap feta for goat cheese if desired.
- Use gluten-free tortellini for a GF version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: tortellini salad, Mediterranean pasta salad, artichoke olive pasta salad, lemon vinaigrette pasta