Mediterranean Tortellini Pasta Salad: Living for it!

It has been a minute since I have posted. I wish I had an excuse that my life has been so fabulously busy leaving no time but that's not the case. Just plain laziness!

This recipe has been a staple the last month as it just screams summer and I love these flavours; basically anything with Mediterranean in the title is my jam. It is inspired by Closet Kitchen's Mediterranean Pasta Salad, but I have adjusted it just a bit to make it slighter easier to make.

The best part of making a big batch of pasta salad is that it gets better with each day. I recently brought this to a cottage weekend and it was a crowd pleaser for sure! 

My secret for making the prep even easier is to hit the Antipasti bar at your grocery store and load up a container of the olive and feta mixture, the sun dried tomatoes, the roasted garlic and anything else that you want to throw in. You save tons of time by not having to prepare all of these things separately, it's all done for you!

So chop your favourite summer veggies and make this tonight to last you through the week so you can get out and enjoy the weather!

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Mediterranean Tortellini Pasta Salad
Inspired by Closet Kitchen's recipe, this has been a staple in my kitchen during the hotter summer months.
  • 1 Package of frozen cheese tortellini
  • 1 Package of cherry tomatoes (halved or quartered)
  • 1 Cucumber (chopped)
  • 2 Bell peppers (chopped)
  • 2 Shallots (diced)
  • 1 large container Antipasta bar: Olives & Feta, Sun dried Tomatoes, Roasted Garlic
  • 4 Tbsp Lemon juice
  • 4 Tbsp EVOO
  • 1 1/2 tsp Dried oregano
  • Salt and pepper to taste
- Cook tortellini according to package directions, drain and let cool. You can also do this while you are preparing the salad- Chop all of the veggies (tomatoes, cucumber, peppers) and dice the shallots- Juice the lemon, add to a small container with the EVOO, oregano and some salt and pepper. Close the lid of the container WELL and shake it like a Polaroid picture- Throw all of the ingredients into a large salad bowl, add the dressing and season with salt and pepper to taste. Mix it well and you have yourself summer in a bowl.
Prep time: Cook time: Total time: Yield: 8-10 as a side 6-8 as a meal

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