Servings 8 servings
Ingredients
For the pasta salad:
- 1 (20-oz. package) refrigerated tortellini (any variety)
- 2 cups halved cherry tomatoes
- 1/2 cup diced red onion
- 2/3 cup diced cucumbers
- 2/3 cup diced green peppers
- 1/3 cup sliced kalamata olives
- 1 cup crumbled feta cheese
For the dressing:
- 1/2 cup red wine vinegar
- 2 teaspoons minced garlic
- 1 1/2 teaspoons sugar
- 2 teaspoons dried oregano
- 1/2 cup extra-virgin olive oil
Instructions
Make the pasta salad:
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and transfer to a large serving bowl.
- Add the remaining salad ingredients and toss to combine.
Make the dressing:
- In a medium bowl, whisk together the red wine vinegar, minced garlic, sugar and dried oregano. While whisking, drizzle in the olive oil.
- Add the dressing to the pasta salad and toss to combine.
Kelly's Notes:
- Tortellini is the star of the show so it’s important not to overcook it. It should be al dente, meaning it has a slight firmness when bitten into. Drain and rinse the tortellini with cold water to stop the cooking process and prevent it from becoming mushy.
- Dress the pasta salad while it's still warm. Warm pasta readily absorbs the dressing, resulting in a more flavorful dish.
- Store the pasta salad in an airtight container in the refrigerator. It’ll last up to two days, any longer and you risk the pasta becoming soggy. Before serving it again, give the salad a good stir to evenly distribute the dressing and coat all of the ingredients. This step will ensure that every bite is as delicious as the first.
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