Greek Tortellini Pasta Salad

1 frozen (16 ounces) cheese-filled tortellini
1/2 cup thinly sliced red onion
1 cup cucumber, chopped
1 cup cherry tomatoes, halved
3/4 cup kalamata olives, halved or sliced
1 cup feta cheese
Optional: fresh parsley

For Dressing:
1 lemon
1/4 cup +2 tablespoons red wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon white sugar
2 teaspoons dried oregano
1/2 cup olive oil
Fresh cracked pepper, to taste


Prepare the tortellini according to package directions. Drain and rinse under cold water and set aside.

Meanwhile prepare the veggies: thinly slice the red onion, chop the cucumber (peel if desired, I like to leave the skin on), halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley if desired (I add in like 3-4 tablespoons).

brancott sauvignon blanc copyPrepare the dressing by combining all of the ingredients in a sealable jar. For the lemon, zest it to get about 1/2 teaspoon lemon zest and then juice it to get 2 teaspoons lemon juice. Shake all of the ingredients together until well combined.

Toss the chilled salad with the dressing, some fresh cracked pepper, and a pinch of salt if needed. Chill covered for at least one hour (best at 2-3 hours). Toss again and enjoy!

Try pairing this recipe with Brancott Sauvignon Blanc, one of the wines in our 2016 Summer Case of the Season.

Recipe and image credit: Chelsea’s Messy Apron