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Easy Mediterranean Tortellini Salad Recipe with Sun-Dried Tomatoes for Perfect Summer Meals

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A quick and flavorful Mediterranean tortellini salad featuring cheese tortellini, sun-dried tomatoes, olives, and fresh herbs, perfect for summer meals and gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini (fresh or frozen)
  • 1/2 cup (about 70 grams) sun-dried tomatoes, preferably oil-packed
  • 1/3 cup (50 grams) Kalamata olives, pitted and halved
  • 1/4 cup fresh basil, torn or chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 small red onion, finely diced
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of cheese tortellini and cook according to package instructions, usually about 3–5 minutes for fresh, 10–12 for frozen. It should be al dente—tender but with a slight bite. Drain well and rinse under cold water to stop cooking and cool it down. Set aside.
  2. While the pasta cooks, halve 1 cup (150 grams) of cherry tomatoes, finely dice 1 small red onion, and chop a handful of fresh basil (1/4 cup) and 2 tablespoons parsley. Pit and halve 1/3 cup (50 grams) Kalamata olives.
  3. If using oil-packed sun-dried tomatoes, drain and slice into strips. For dry-packed, soak in warm water for 10 minutes, then drain and chop.
  4. In a small bowl, whisk together 1/4 cup (60 ml) extra virgin olive oil, 2 tablespoons (30 ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, and salt and pepper to taste. Whisk until emulsified and slightly thickened.
  5. In a large mixing bowl, combine the cooled tortellini, sun-dried tomatoes, olives, cherry tomatoes, red onion, basil, and parsley. Pour the dressing over and toss gently but thoroughly, ensuring every bite is coated.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Do not overcook the tortellini to maintain texture. Rinse pasta with cold water to stop cooking and prevent clumping. Use oil-packed sun-dried tomatoes for better flavor. Chill salad for at least 30 minutes before serving to let flavors meld. Adjust seasoning after chilling. For vegan or gluten-free versions, substitute tortellini accordingly and omit cheese.

Nutrition

Keywords: Mediterranean tortellini salad, sun-dried tomatoes, cheese tortellini salad, summer pasta salad, easy pasta salad, picnic salad, potluck salad

Find it online: https://zorbmeal.com/easy-mediterranean-tortellini-salad-recipe-with-sun-dried-tomatoes-for-perfect-summer-meals/