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 26%
• Protein 12.45 g ↗ Good Source 25%
• Carbohydrate 45.02 g 16%
• Total Fat 35.44 g ▲ High 45%
• Saturated Fat 7.45 g ▲ High 37%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 38.62 mg — Moderate 13%
• Sodium 624.55 mg ▲ High 27%
• Dietary Fiber 4.79 g — Moderate 17%
• Total Sugars 1.58 g --
• Added Sugars 0.44 g ⌄ Low Source 1%
• Calcium 164.26 mg — Moderate 13%
• Iron 1.62 mg ⌄ Low Source 9%
• Potassium 239.9 mg ⌄ Low Source 5%
• Vitamin A 18.43 mcg ⌄ Low Source 2%
• Vitamin C 7.43 mg ⌄ Low Source 8%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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