Tortellini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek-style tortellini pasta salad loaded with artichokes, cherry tomatoes, cucumbers, olives, and feta cheese tossed in a zesty herb vinaigrette. It's fresh and tangy. Perfect for potlucks and parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 20 ounces tri-colored tortellini ((regular tortellini will work too))
- 13 ounces quartered artichoke hearts (drained)
- 1 pint grape tomatoes (halved)
- 1 cucumber (diced)
- ⅓ cup red onion (diced)
- 1/3 cup pitted kalamata olives (sliced (black olives would work too))
- 1 cup feta cheese (crumbled)
- 1/3 cup olive oil
- 1 1/2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper (optional)
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 950mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 299mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 950MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.