Mediterranean Tortellini Salad with Artichokes & Olives
Description
A bright, zesty pasta salad that combines tender cheese tortellini with briny Kalamata olives, tangy marinated artichokes, fresh vegetables, and a Mediterranean-inspired dressing.
It’s perfect as a light lunch, side dish for grilled meats, or make-ahead option for picnics and potlucks.
Every bite has a delightful mix of textures — the chewy tortellini, tender artichokes, and juicy tomatoes — all brought together with an herby olive oil vinaigrette.
Ingredients (Serves 4–6)
- 9 oz (250g) cheese tortellini (fresh or refrigerated)
- 1 cup marinated artichoke hearts, drained and quartered
- ½ cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup roasted red peppers, sliced (optional)
- 2 tbsp fresh parsley or basil, chopped
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt & freshly ground black pepper, to taste
Instructions
- Cook tortellini
Bring a pot of salted water to a boil. Cook tortellini according to package instructions until just tender. Drain and rinse under cold water to stop cooking. - Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. - Assemble the salad
In a large mixing bowl, combine cooked tortellini, artichokes, olives, cherry tomatoes, red onion, roasted red peppers (if using), and fresh herbs. - Dress & toss
Pour dressing over salad and toss gently to combine. - Chill & serve
For best flavor, cover and refrigerate for at least 30 minutes before serving.
Notes
- You can use spinach tortellini or mushroom tortellini for variety.
- Marinated artichokes already have seasoning — taste before adding extra salt.
- This salad tastes even better the next day as the flavors meld.
Tips
- For a heartier version, add diced salami or grilled chicken.
- Add crumbled feta for extra creaminess.
- Make extra dressing to refresh the salad before serving, as pasta can absorb dressing over time.
- If you want it warm, toss tortellini with dressing immediately after cooking and skip chilling.
Servings
Yield: 4–6 servings
Serving Size: About 1 ½ cups
Nutritional Info (per serving, based on 6 servings, approx.)
- Calories: 280 kcal
- Protein: 9g
- Fat: 17g
- Saturated Fat: 4g
- Carbs: 24g
- Fiber: 3g
- Sugar: 3g
- Sodium: 520mg
Benefits
- Rich in Mediterranean flavors — olives, olive oil, herbs, and vegetables
- Good balance of carbs, healthy fats, and protein
- Make-ahead friendly — perfect for meal prep and gatherings
- Vegetarian-friendly (if using cheese tortellini without rennet)
- Customizable with extra veggies or proteins
Q & A
Q: Can I use frozen tortellini?
A: Yes — cook according to package instructions and cool before adding to the salad.
Q: How long will it keep in the fridge?
A: About 3–4 days in an airtight container.
Q: Can I make it vegan?
A: Use vegan tortellini and skip cheese-based fillings; also check that your dressing is vegan-friendly.
Q: Can I use black olives instead of Kalamata?
A: Yes — but Kalamata olives have a stronger, tangier flavor that suits Mediterranean dishes best.
Q: Can I serve it warm?
A: Absolutely — just toss the cooked pasta and other ingredients together right after cooking.