Description
A refreshing and vibrant pasta salad featuring cheese tortellini, fresh basil, crumbled feta, and a zesty lemon vinaigrette, perfect for picnics or light meals.
Ingredients
Scale
For the Crust:
- 1 pound cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
- 1 cup fresh basil leaves, chopped
- 1 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled tortellini, cherry tomatoes, olives, red onion, basil, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.