Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling water until al dente.

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  • In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.

  • In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

Nutrition Facts

285.6 calories; 8.2 g protein; 21.5 g carbohydrates; 18.7 mg cholesterol; 352.5 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2006
I love this recipe! This is my favorite pasta salad...EVER. My modifications are as follows: tri-colored tortellini! red onion garlic and herb feta red wine vinegar yellow bell pepper instead of green double the hot sauce juice of a whole lemon fresh oregano fresh thyme fresh garlic nix the mint nix the olives. Read More
(52)

Most helpful critical review

Rating: 3 stars
10/30/2005
The ingredients in this salad did compliment each other but the dressing was just not that great to me vinegar is basically what I tasted. Thanks for sharing though; I will make it again but with my own dressing! Read More
(5)
125 Ratings
  • 5 star values: 92
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/06/2006
I love this recipe! This is my favorite pasta salad...EVER. My modifications are as follows: tri-colored tortellini! red onion garlic and herb feta red wine vinegar yellow bell pepper instead of green double the hot sauce juice of a whole lemon fresh oregano fresh thyme fresh garlic nix the mint nix the olives. Read More
(52)
Rating: 5 stars
07/06/2006
I love this recipe! This is my favorite pasta salad...EVER. My modifications are as follows: tri-colored tortellini! red onion garlic and herb feta red wine vinegar yellow bell pepper instead of green double the hot sauce juice of a whole lemon fresh oregano fresh thyme fresh garlic nix the mint nix the olives. Read More
(52)
Rating: 5 stars
12/15/2003
I brought this to a Thanksgiving dinner and not only was it a hit with requests for the recipe but I was also asked to bring it again to a Christmas dinner. I did make some changes just to suit my own tastes. I kept the pasta amount the same using tri-color parmesan tortellini. I doubled the herbs & veggies (I used red onion and a mix of red orange green & yellow peppers - very pretty!). I also added some ceyenne pepper. I used white wine vinegar and only 1/2 the amount of both the vinegar and olive oil. This was plenty of dressing - still a lot of flavor without being greasy. I think this makes many more servings than the recipe states unless it is all you are eating so even 1/2 a batch might be enough for a smaller gathering. Read More
(27)
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Rating: 5 stars
08/29/2002
Great salad colorful too. I added more basil. I brought this to a potluck and it was very popular. Read More
(21)
Rating: 5 stars
09/04/2003
YUM YUM!!! This salad was very very good! I didn't use the feta cheese though I added broccoli and I also doubled the tortellini by using 2 packs of green tortellini instead of white and I used dry mint It was wonderful!! The dressing that this recipe calls for is abit too much for that amount of tortellini so that's why I doubled the pasta amount and it was perfect! ----------------- Thanks for the recipe We didn't even chill it we ate it right away and it was GOOD I hope to use it alot as my whole family enjoyed it! Read More
(16)
Rating: 5 stars
09/05/2005
First of all I loved the recipe... but I did make some changes I didn't put in the black olives (personal preference) but Kalamata olives and some marinated artichoke hearts would be delicious next time. I added one big can of white chicken to make it more of a lunch main dish. I used Balsamic vinegar. Doubled the mint basil and parsley. Added a few dashes of hot sauce for a bite. I also added alot more lemon juice because I couldn't taste it (the balsamic may have drowned it out) so all in all about 6-7 tablespoons. I also increased the feta to a cup and used non fat. I also chopped about a 1/2 of cucumber into it and decreased the onion to a 1/4 of a sweet yellow onion. Read More
(13)
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Rating: 5 stars
09/04/2003
Wonderful salad...it was perfect for dinner on a hot summer day with some crusty sour dough bread. I used one 9 oz three cheese and one 9 oz spinach and cheese (green) tortellini which made it even more colorful. The delightful taste and aroma of the fresh herbs were worth the extra trouble and expense as opposed to dried. Next time I think I will cut back a bit on the quantities of the green pepper and onion keeping the red bell pepper amount the same but that's just personal taste. I used sweet Vidalia onion and that flavor was great...not as overpowering as white yellow or red onion might have been. This was delicious and I plan to make it for the next pot luck or BBQ we attend this summer. I better take along copies of the recipe cause I know I'll be asked. Thanks Paul! Read More
(10)
Rating: 5 stars
06/06/2008
This recipe blew us away. My husband raved and raved over it. I did alter it a bit. I added grilled chicken. I also added cucumber and omitted the green pepper. I used green onions and replaced the parsley with cilantro. Because the type of vinegar wasn't specified I went with balsamic. Also I did not chill it for at least 4 hours and instead served it as soon as I finished preparing it. Thank you for this one! It will be served over and over in our house. Read More
(10)
Rating: 5 stars
07/23/2003
I add 4 plum tomatoes and 1/2 c balsamic vinegar to this terrific recipe. Great as leftovers for lunch. Read More
(9)
Rating: 5 stars
08/05/2005
Very nice savoury taste. I use fresh tri-color tortellini and omit the mint leaves and feta. This salad is so good that whenever I make it I can't help but eat a few forkfuls before it even has a chance to "set" while being chilled. Read More
(8)
Rating: 3 stars
10/30/2005
The ingredients in this salad did compliment each other but the dressing was just not that great to me vinegar is basically what I tasted. Thanks for sharing though; I will make it again but with my own dressing! Read More
(5)