Best Greek Tortellini Salad Recipes

GREEK TORTELLINI SALAD

Steps:

• For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
• Add the remaining salad ingredients and toss to combine. Set aside.
• For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
• Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

COLD GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
• Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
• Chill in the refrigerator for 2 hours before serving.

GREEK CHICKEN TORTELLINI SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well.
• Mix yogurt, dressing, lemon zest and juice until blended.
• Place pasta in large bowl. Add chicken, olives and yogurt mixture; mix lightly. Refrigerate several hours or until chilled.
• Add tomatoes and parsley; mix lightly.

ALI'S GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
• In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
• Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
• Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

GREEK TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives. , In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD

Steps:

• Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
• In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
• Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
• To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
• Season with more salt and pepper if desired.
• Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
• Delicious!

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Steps:

• Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
• In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
• Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
• Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
• Delicious!

ALI'S GREEK TORTELLINI SALAD

Steps:

• DIRECTIONS Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

ALI GREEK TORTELLINI SALAD

Steps:

• Cook tortellini until al dente. Mix EVO, Lemon juice Red wine vinegar, parsley, oregano and salt. Add tortellini and toast - chill at least 2 hours covered mix spinach, feta, onion and quartered eggs to bowl. Serve

GREEK CHICKEN TORTELLINI SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well.
• Mix yogurt, dressing, lemon zest and juice until blended.
• Place pasta in large bowl. Add chicken, olives and yogurt mixture; mix lightly. Refrigerate several hours or until chilled.
• Add tomatoes and parsley; mix lightly.

GREEK TORTELLINI SALAD

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
• 2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
• 3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
• Note: This salad will keep in the fridge for up to 3 days.

GREEK TORTELLINI SALAD

Steps:

• Mix all ingredients for the dressing together thoroughly and refrigerate for about an hour.
• Make tortellini according to package directions, rinse in cold water until completely cooled then drain.
• Add peppers, onions and olives to tortellini and toss.
• Pour dressing over above mixture an mix well.
• Add crumbled feta cheese right before you serve.

GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
• While pasta is cooking, chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside. -
• In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
• Serve & enjoy!
• COOK'S NOTE: If you are traveling with this salad or making it ahead, layer it in the order listed (first ingredient goes in the bottom of the bowl, etc). Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.

GREEK TORTELLINI SALAD RECIPE - (4.6/5)

Steps:

• 1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water. 2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese. 3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.