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Homemade Greek Tortellini Salad photo

Greek Tortellini Salad

A bright, quick Greek-inspired tortellini salad with lemon-walnut dressing, crisp vegetables, feta, olives, and sliced chicken.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Colander
  • Large Bowl
  • Small Bowl
  • Whisk or fork
  • Cutting Board
  • Knife

Ingredients
  

  • 16 ounces fresh cheese tortellini
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon honey
  • 1 medium green bell pepper seeded and thinly sliced
  • 1 medium red bell pepper seeded and thinly sliced
  • 1 small red onion julienned
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  • 1 large cooked boneless chicken breast half cut into strips

Instructions
 

  • Cook the tortellini in a large pot of salted boiling water according to package directions until al dente, about the time indicated on the package (fresh tortellini cooks quickly).
  • Drain the pasta in a colander and rinse under cool running water until cooled; refrigerate or set aside until chilled.
  • In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, chopped walnuts, and honey until emulsified; chill the dressing until ready to use.
  • Place the chilled tortellini in a large bowl, pour the chilled dressing over it, and toss to coat evenly.
  • Add the sliced green and red bell peppers, julienned red onion, sliced black olives, crumbled feta, and sliced cooked chicken; toss gently to combine.
  • Taste and adjust seasoning if needed, then serve chilled or cold.

Notes

  • Use fresh tortellini for best texture.
  • Prepare the dressing ahead and chill for brighter flavor.
  • Slice vegetables uniformly for even bites.
  • Walnuts add crunch—toast them lightly if desired.