Summer Tortellini Salad

5 from 1 vote

This summer tortellini salad is one of the best potluck salad recipes. It is easy and quick to make and loaded with veggies and feta.

Prep Time10

Cook Time5

Total Time15

Course: Salads

Cuisine: American, German

Servings: servings

Calories: 354kcal

Author: Adina

Cook tortellini: Bring a large pot of water to a boil and cook the tortellini according to the packet's instructions, adding the peas during the last 2 minutes of the cooking time. Check that the tortellini are cooked through. Take one out, and cut it in the middle; you will see if the dough is cooked all the way through.
9 oz fresh tortellini/ 250 g + 1 cup frozen peas/ 150 g
Drain well and place in a large bowl. Add 1 tablespoon of the olive oil, stir well, and leave to cool while you prepare the rest of the ingredients.
Chop vegetables: Slice the bell pepper and the red onion into fine strips and slice the mushrooms (Note 2). Chop the herbs finely.
1 bell pepper # 1 red onion + 9 oz mushrooms/ 250 g + lots of fresh herbs like parsley
Make the vinaigrette by whisking together the vinegar, mustard, grated garlic clove, sugar, and some salt and pepper. Slowly add the remaining olive oil while whisking continuously until the mixture emulsifies.
⅛ cup herb vinegar/ 30 ml + 1 teaspoon mustard + 1 garlic clove + pinch of sugar + ½ cup olive oil
Marinate: Add the vegetables and the herbs to the pasta bowl. Add about ¾ of the dressing and stir well. Leave to marinate in the fridge for at least 2 hours.
Adjust taste: Just before serving, add the rest of the vinaigrette, stir well, and adjust the taste with salt and pepper.
Crumble the feta on top and serve.
1 cup feta/ 100 g