This tortellini pasta salad is bursting with zesty Mediterranean flavors. A homemade Greek dressing perfectly complements the textural pasta and veggies in this amazing cold side dish!
Prepare Tortellini – Bring a large pot of water (salty like the sea) to a boil. Cook al dente (so it doesn’t get mushy).
Next, Chop - Dice veggies and cheese into bite sized pieces.
Shock Pasta – Drain and rinse pasta in cold water. This stops the pasta from cooking, again preventing it from becoming mushy.
Make Dressing – In a jar, combine dressing ingredients. Shake until well combined.
Finally, Toss – Toss tortellini, dressing and toppings until thoroughly combined.
Notes
Cook your noodles al dente. Don’t overcook your tortellini! Especially when the cooked pasta will spend extra time soaking in a dressing, you don’t need to cook it too long.
Rinse pasta in cold water before combining the salad with other ingredients.
Use a high quality olive oil. When you’re making such a simple dressing, the individual ingredients will shine!
Reserve a little dressing to refresh this pasta salad prior to serving.