Mediterranean Tortellini Pasta Salad

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil; stir in the tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini rise to the surface and the filling is hot, about 3 minutes. Drain the tortellini and let them cool.

2. 2

   Combine the cucumber, red onion, grape tomatoes, and olives in a large bowl.

3. 3

   For the dressing, combine the olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning in a glass jar with a lid. Secure the lid and shake well until the dressing is thoroughly combined.

4. 4

   Add the tortellini to the vegetables. Pour the dressing over and use a slotted spoon to fold the dressing into the salad until the tortellini and vegetables are well coated. Sprinkle the salad with feta cheese. Refrigerate, covered, until ready to serve.

5. 5

   Add the tortellini to the vegetables. Pour the dressing over. Use a slotted spoon to fold the dressing into the salad to thoroughly coat the tortellini and vegetables. Sprinkle the salad with feta cheese. Refrigerate until ready to serve.

• Calories 528.85 kcal High
• Protein 12.45 g Good Source
• Carbs 45.02 g Moderate
• Total Fat 35.44 g High
• Saturated Fat 7.45 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 38.62 mg Moderate
• Sodium 628.52 mg High
• Fiber 4.79 g Moderate
• Sugar 1.58 g Low Source
• Added Sugar 0.44 g Low Source
• Calcium 152.2 mg Moderate
• Iron 1.52 mg Low Source
• Potassium 239.9 mg Low Source
• Vitamin A 23.19 mcg_rae Low Source
• Vitamin C 9.6 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅