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–+ servings

Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad in a serving bowl
Greek Tortellini Pasta Salad is light, refreshing and so quick to put together it is the perfect side dish to bring to any of your summer backyard parties.  Creamy, tangy with a bit of pine nut crunch, this Greek Tortellini Pasta Salad will be your favorite cold pasta salad to share with family and friends. | A Wicked Whisk | https://www.awickedwhisk.com
Heather
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 20 minutes
Serving Size 12 ea

Ingredients

  • 38 oz frozen cheese tortellini
  • 3 - 4 cup fresh spinach leaves torn or chopped
  • 1 pint cherry tomatoes halved
  • 1/3 cup grated Parmesan cheese
  • 6 oz crumbled feta cheese
  • 5 oz pine nuts toasted
  • salt and pepper to taste

Lemon Vinaigrette

  • zest of one lemon
  • 3 tbl lemon juice
  • 1 tsp sugar
  • 1/2 tsp dijon mustard
  • 1/4 tsp salt
  • 4 tbl olive oil
  • 2 tbl vinegar
  • 1/4 tsp pepper

Instructions

  • Start by bringing large pot of salted water to boil and cooking tortellini per manufacturers instructions
  • Drain pasta when cooked and run under cold water to stop the cooking process.  Transfer to a large serving / mixing bowl
  • In a small saucepan over medium high heat, lightly toast pine nuts until lightly browned, tossing and stirring constantly, then remove from heat and set aside.
  • In a small bowl, add lemon juice, lemon zest, sugar and salt and whisk together. Add in remaining ingredients for Lemon Vinaigrette and whisk until all have been incorporated.
  • Pour vinaigrette over pasta along with spinach, Parmesan, feta cheese, halved tomatoes and the toasted pine nuts. Check to see if you wish to add more salt / pepper.
  • Mix well, cover with plastic wrap and refrigerate for at least 3 hours. 
  • When ready to serve, squeeze a bit of extra lemon on top and serve immediately.