Mediterranean Tortellini Salad with Artichokes & Olives
This Mediterranean-inspired tortellini salad is a fresh and hearty twist on the classic pasta salad. Cheese-filled tortellini pairs beautifully with marinated artichokes, Kalamata olives, crisp cucumber, and juicy cherry tomatoes. Tossed in a simple olive oil and red wine vinegar dressing, then topped with feta and fresh herbs, it’s a colorful dish perfect for picnics, potlucks, or as a light main meal.
Time:
25 minutes (15 minutes prep, 10 minutes cooking)
Ingredients
For the Salad:
1 package (9–12 oz / 250–350 g) cheese tortellini (fresh or refrigerated)
1 cup marinated artichoke hearts, drained and quartered
½ cup Kalamata olives, pitted and halved
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup red onion, finely chopped or thinly sliced
½ cup crumbled feta cheese
For the Dressing:
3 tbsp extra-virgin olive oil
1 ½ tbsp red wine vinegar
2 tbsp fresh parsley, chopped
1 garlic clove, minced (optional)
1 tsp Dijon mustard (optional, for creaminess and tang)
Salt and black pepper, to taste
Instructions
Cook the Tortellini
Bring a large pot of salted water to a boil.
Cook tortellini according to package directions (usually 2–4 minutes if fresh).
Drain and rinse briefly under cool water to stop the cooking. Set aside.
Prepare the Vegetables
Drain and quarter artichokes.
Halve olives and cherry tomatoes, dice cucumber, and slice red onion.
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, parsley, garlic (if using), Dijon mustard (if using), salt, and black pepper.
Assemble the Salad
In a large mixing bowl, combine cooked tortellini, artichokes, olives, cherry tomatoes, cucumber, and red onion.
Pour dressing over and toss gently until everything is coated.
Add Cheese and Garnish
Sprinkle feta cheese over the salad.
Toss lightly and garnish with extra parsley if desired.
Serve
Enjoy chilled or at room temperature. Perfect for lunch, side dish, or picnic fare.
Tips & Variations
Make it a Meal: Add grilled chicken, shrimp, or chickpeas for extra protein.
Vegan Option: Swap the cheese tortellini for a vegan-friendly pasta (like penne or farfalle) and replace feta with vegan feta or omit it.
Change the Dressing: Use a lemon-olive oil dressing for a brighter flavor, or add a spoonful of pesto for richness.
Cheese Swap: Try goat cheese, mozzarella pearls, or shaved Parmesan in place of feta.
Extra Veggies: Roasted red peppers, zucchini, or spinach can be added for more color and nutrients.
Make Ahead: The salad can be prepared a day in advance, but add the feta and parsley just before serving to keep it fresh.
Serving Style: Serve as a main dish salad, or as a side alongside grilled meats, kebabs, or fish.
Q&A
Q: Can I serve this salad warm or cold?
A: It can be served either way. Most people prefer it chilled or at room temperature, but it’s also delicious slightly warm if the tortellini is freshly cooked.
Q: How long does this salad keep in the fridge?
A: Stored in an airtight container, it keeps well for 2–3 days. Just give it a quick toss before serving, as the dressing may settle at the bottom.
Q: Can I use frozen tortellini?
A: Yes. Just cook according to package instructions and cool before adding to the salad.
Q: How do I make the salad lighter?
A: Use whole wheat tortellini if available, reduce the feta, and increase the fresh veggies for a lighter version.
Q: Is this recipe good for entertaining?
A: Absolutely. It’s colorful, easy to make ahead, and a crowd-pleaser at potlucks, picnics, or holiday tables.
Nutrition
(per serving, approx. 1 ½ cups, 6 servings)
Calories: ~340
Protein: 12 g
Carbohydrates: 36 g
Fat: 16 g
Fiber: 4 g
Sugar: 4 g
Sodium: ~620 mg
(Values vary based on type of tortellini, feta, and portion size.)
Conclusion
This Mediterranean Tortellini Salad with Artichokes & Olives is a fresh, filling, and versatile dish that combines the comfort of pasta with the vibrant flavors of the Mediterranean. The combination of tortellini, olives, artichokes, and feta creates a balance of creamy, tangy, and savory elements, all tied together with a zesty olive oil and red wine vinegar dressing. Perfect as a light main course, a colorful side, or a dish to share at gatherings, this salad is both satisfying and easy to prepare.