Greek Tortellini Salad

Put down the basic pasta salad: Greek tortellini salad has arrived. Cherry tomatoes, cucumbers, olives, dill, and feta are tossed with store-bought cheese tortellini in a light oil and vinegar dressing for a Mediterranean twist on our perennially popular Tuscan tortellini salad. Whether you're looking for a fresh summer side or a eye-catching potluck addition, this upgraded pasta salad is the answer. Here are some of my top tips.

Tips on dealing with store-bought tortellini:
Store-bought tortellini is a marvelous thing: It’s available in most supermarkets in the refrigerated and/or the freezer section in a variety of brands and flavors, and you can use it as base for a variety of hot and cold dishes. But it’s not infallible. Just like most filled fresh pastas, tortellini is delicate and will quickly burst or overcook if it’s boiled too aggressively for too long. To prevent this, I recommend keeping the water to a gentle simmer instead of a rolling boil when you cook the tortellini, and checking after 2 minutes to see if it’s cooked. (To test, just pull a piece out of the water and cut or bite into it.) Most packaged directions will say 3 to 4 minutes, but in my experience, the tortellini will be overcooked if you wait to check it until the 3-minute mark. Check early—you won’t be sorry.

Why you should consider prepping this salad ahead:
While you can technically serve this salad as soon as it’s tossed together, I recommend chilling it in the refrigerator for at least 2 hours before serving. That extra chill time allows the pasta to absorb all the flavors of the dressing and the veggies, and it also gives the veggies a chance to get to know each other. The salad will eat more as a cohesive dish, rather than a collection of elements that belong together coexisting on a plate. That said, if you can’t wait, feel free to dig in as soon as you like!

Make ahead & storage:
Greek tortellini salad can be kept in an airtight container in the refrigerator for up to 3 days after it’s made. Top with the feta and dill right before serving.

Made this recipe? Let me know how it went in the comments below!