Greek Pasta Salad with Tortellini, Feta, and Artichoke Hearts
A cold pasta salad made with Greek flavors including kalamata olives, artichoke hearts, feta, oregano, and Tuttorosso Diced Tomatoes. This no-mayo salad is great for taking to potlucks, picnics or backyard barbecues.
Servings: 8 people
Ingredients
- 1 (12oz) pkg three cheese tortellini, dried and smaller size
- 1 (28oz) can diced tomatoes, drained and lightly rinsed or 2 (14.5oz) cans diced tomatoes
- 1 medium to large cucumber diced (or 2 small zucchinis diced)
- 1½ cups Kalamata olives pitted and quartered or halved (we don't like olives, so we omit these)
- ½ medium red onion finely diced
- 1 (14.5oz) can artichoke hearts drained and rough chopped
- 1 cup feta cheese crumbled
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced fine (or 1 teaspoon garlic puree)
- ½ teaspoon dried oregano
- salt and freshly ground black pepper to taste
Instructions
- Prepare pasta according to package directions, drain well and rinse with cold water to stop cooking.
- In a large bowl, combine the cooked and cooled pasta, tomatoes, cucumber, olives, onion, artichokes, and feta cheese. Toss gently to combine.
- In a small bowl or mason jar, combine the dressing ingredients. Whisk or shake the jar to blend and slightly emulsify the dressing. Pour the dressing directly over the pasta mixture. Gently toss and stir to combine and coat the salad.
- Serve immediately or refrigerate until ready to serve. This pasta salad can be made up to 3 days before serving.
Notes
I made this yesterday, and it was delicious. But I felt that it was too white (apart from the diced tomatoes). Next time, I think I'll add something, such as broccoli, or asparagus, to add some color.