Description
A refreshing Mediterranean-inspired salad blending pillowy tortellini with tangy feta, crisp veggies, and a zesty lemon-oregano dressing. Ready in minutes and perfect for weeknight meals or summer gatherings.
Ingredients
20 oz cheese tortellini
1 cup halved cherry tomatoes
1 medium cucumber, diced
1 medium bell pepper, diced
½ red onion, thinly sliced
1 cup crumbled feta cheese
¼ cup olive oil
3 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp garlic powder
½ tsp salt
Optional: torn fresh basil for garnish
Instructions
Bring a large pot of water to a boil. Cook tortellini according to package instructions until al dente. Drain and rinse with cold water.
Dice cucumber and bell pepper, halve cherry tomatoes, and slice red onion. Transfer to a large bowl.
In a separate bowl, whisk together olive oil, lemon juice, oregano, garlic powder, and salt to make the dressing.
Once tortellini is cooled, add to the veggie bowl with feta cheese. Pour dressing over the mixture and toss to combine. Refrigerate for 30 minutes before serving.
Notes
Use fresh lemon juice for brightness.
Chop veggies in a chilled container for quick assembly.
Add torn basil just before serving for freshness.
Feta can be reduced to ½ cup for lighter flavor.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 6
- Category: Lunch
- Method: Boiling/Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg