Greek Tortellini Pasta Salad

 

Ingredients

20 oz cheese tortellini, chilled or shelf-stable

1 pint cherry tomatoes, halved

1 large English cucumber, quartered and sliced

1 medium red onion, thinly sliced into half-moons

1/2 cup Kalamata olives, pitted and halved

1/2 cup Greek feta cheese, crumbled

1/4 cup pepperoncini peppers, sliced

1/4 cup raw walnut halves, toasted and roughly chopped

1/3 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tbsp clover honey

1 tsp hot honey

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 cup fresh pomegranate seeds

2 tbsp fresh parsley, chopped

1 tbsp fresh mint, torn

1/2 tsp red pepper flakes

1 tsp lemon zest

Directions

Cook the cheese tortellini in a large pot of salted boiling

water according to package instructions until al dente.

Drain the tortellini and immediately rinse with cold water

to stop the cooking process; drizzle with a teaspoon of

olive oil to prevent sticking and set aside to cool

completely.

In a large mixing bowl, combine the halved cherry

tomatoes, sliced cucumber, red onion, Kalamata olives,

and pepperoncini.

In a small jar or bowl, whisk together the extra virgin olive

oil, red wine vinegar, lemon juice, clover honey, hot honey,

minced garlic, dried oregano, salt, and black pepper until

the dressing is well emulsified.

Add the cooled tortellini to the bowl with the vegetables

and pour the honey-oregano dressing over the top.

Gently toss the salad with large spoons until every piece

of pasta and vegetable is thoroughly coated in the

dressing.

Fold in the crumbled feta cheese and toasted walnuts,

being careful not to over-mix so the feta stays in distinct

chunks.

Transfer the pasta salad to a large serving platter or

individual bowls.

Garnish the top with fresh pomegranate seeds, chopped

parsley, torn mint, lemon zest, and red pepper flakes for a

vibrant, layered look.

Cover and refrigerate for at least 30 minutes before

serving to allow the flavors to meld, though it can be

served immediately at room temperature.