Mediterranean Tortellini Salad with Artichokes and Olives
This vibrant Mediterranean-inspired salad combines tender cheese-filled tortellini with briny olives, tangy marinated artichokes, sweet cherry tomatoes, and fresh herbs. Tossed in a zesty olive oil and lemon dressing, it’s hearty enough for lunch yet light and refreshing for a summer dinner. Serve it chilled or at room temperature — perfect for picnics, potlucks, or a no-fuss weekday meal.
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Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Serves: 4–6
Ingredients
For the Salad:
9 oz (250 g) cheese tortellini
1 cup marinated artichoke hearts, quartered
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
½ small red onion, thinly sliced
½ cup cucumber, diced
¼ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
For the Dressing:
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1–2 tbsp artichoke marinade
1 tsp honey or maple syrup
1 small garlic clove, minced
½ tsp dried oregano
Salt & freshly ground black pepper, to taste
Instructions
Cook the tortellini
Bring a large pot of salted water to a boil.
Add tortellini and cook according to package instructions (usually 2–4 minutes for fresh).
Drain and rinse briefly with cold water to stop cooking. Set aside.
Prepare the vegetables
Halve cherry tomatoes, slice onion, dice cucumber, and chop herbs.
Quarter artichoke hearts and halve olives.
Make the dressing
In a small bowl, whisk together olive oil, lemon juice, artichoke marinade, garlic, oregano, honey (if using), salt, and pepper until emulsified.
Assemble the salad
In a large mixing bowl, combine tortellini, artichokes, tomatoes, olives, onion, cucumber, parsley, and basil.
Pour dressing over and toss gently to coat everything evenly.
Add feta and serve
Sprinkle feta cheese over the top and give a gentle stir.
Serve immediately or chill for 30 minutes to let the flavors meld.
Notes & Tips
For extra protein, add grilled chicken, shrimp, or chickpeas.
If making ahead, keep the dressing separate and mix just before serving to prevent sogginess.
Swap feta for mozzarella pearls if you want a creamier bite.
Use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor.
Frequently Asked Questions
Q: Can I use frozen tortellini?
A: Yes — just cook a minute or two longer than fresh, then cool before tossing into the salad.
Q: How long does it last in the fridge?
A: Up to 3 days, stored in an airtight container. Best eaten fresh for optimal texture.
Q: Is this recipe vegetarian?
A: Yes, as long as your tortellini filling is vegetarian-friendly (some cheese fillings contain animal rennet).
Nutritional Information
Calories: ~320 kcal
Protein: 11 g
Carbohydrates: 36 g
Fat: 15 g
Saturated Fat: 4 g
Fiber: 4 g
Sodium: ~580 mg
Sugar: 4 g