Greek Pasta Salad

10 minutes Prep Time
8 minutes Cook Time
8 Servings

This easy pasta salad is fresh and flavorful with it’s homemade Greek dressing, cucumbers, kalamata olives, pasta, tomatoes, artichokes and feta cheese. A meatless pasta salad that can easily eat as a main course or side dish. Perfect for picnics or potlucks, or when you want the taste of summer any time.

Ingredients

  • SALAD
  • 1 (12 ounce) package three cheese tortellini, small in size, dried pasta

  • 2 cans Red Gold Canned Diced Tomatoes 14.5 oz, drained and rinsed

  • 1 medium to large cucumber, diced into bite-sized cubes or 2 small zuchhinis diced
  • 1 1/2 cups Kalamata olives, pitted and chopped
  • 1/2 of a small to medium red onion, finely diced
  • 1 (14.5 ounce) can small artichoke hearts, drained and chopped
  • 1 cup feta cheese, crumbled
  • GREEK DRESSING
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced fine OR
  • 1 teaspoon garlic puree
  • 1/2 teaspoon dried oregano
  • Kosher salt and fresh ground black pepper, to taste

Instructions

Step one

Prepare pasta according to package directions. Drain well and rinse with cold water to stop cooking.

Step two

Add cooked and cooled tortellini to a large bowl, add tomatoes, cucumber, olives, onion and feta. Stir gently to combine.

Step three

In a small mason jar, combine the olive oil, vinegar, Dijon, garlic, oregano, salt and pepper. Shake vigorously to combine and slightly emulsify (if you don’t have a mason jar, use a small bowl and whisk).

Step four

Pour dressing directly over the pasta and vegetables and gently toss and stir to combine and coat the pasta. Serve immediately or refrigerate and until ready to serve. You can make ahead pasta salad up to 3 days before serving and store in refrigerator.

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