1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, typically for 2-3 minutes for fresh tortellini or 4-6 minutes for frozen. Drain the tortellini and rinse under cold water to cool them down. Set aside.
2. Prepare the vegetables: While the tortellini is cooking, prepare your vegetables. Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, finely chop the red onion, and slice the black olives. Place the prepared vegetables in a large mixing bowl.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, pepper, and Dijon mustard (if using). Whisk until smooth and well combined.
4. Combine the salad: Add the cooled tortellini to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine, making sure the dressing coats the tortellini and veggies evenly.
5. Add cheese and herbs: Add the crumbled feta cheese and chopped parsley to the salad. Toss gently again to combine. Taste and adjust seasoning with additional salt or pepper, if desired.
6. Chill the salad: For best results, cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together. If you’re in a hurry, you can serve it immediately, but chilling it enhances the flavor.
7. Serve and enjoy: Serve the tortellini pasta salad chilled as a side dish, or enjoy it as a light meal on its own. Garnish with extra parsley or crumbled feta if desired.

Serving and Storage:

• Serve this tortellini pasta salad chilled or at room temperature. It’s perfect for summer barbecues, picnics, or as a make-ahead lunch for busy days.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a little more soaked in dressing over time, but it’s still delicious!
• If you plan to store it for longer, you can keep the dressing separate and mix it in just before serving to keep the salad fresh.

Tips:

• If you want a creamy version of this pasta salad, you can add 1/4 cup of mayonnaise or Greek yogurt to the dressing for extra richness.
• Feel free to add more veggies like baby spinach, arugula, or roasted red peppers to customize the salad to your liking.
• If you prefer a vegan version, swap the feta cheese for vegan cheese or omit it entirely.
• For extra protein, add grilled chicken, shrimp, or even chickpeas to make this salad more filling.

Variations:

• Caprese Tortellini Salad: Swap the feta for fresh mozzarella and add some balsamic glaze or balsamic vinegar to the dressing for a Caprese-inspired twist.
• Italian Tortellini Salad: Add sliced pepperoni, salami, or prosciutto for a heartier, Italian deli-style version.
• Greek Tortellini Salad: Add kalamata olives, cucumber, and red onion along with a drizzle of olive oil and lemon juice for a Greek-inspired salad.
• Spicy Tortellini Salad: For a bit of heat, add some diced jalapeños, red pepper flakes, or spicy Italian sausage to the salad.

Conclusion:

Tortellini Pasta Salad is a versatile, delicious, and easy-to-make dish that’s perfect for any occasion. Whether you’re serving it as a side or making it a meal, its fresh vegetables, creamy cheese tortellini, and tangy dressing will make it a hit. Plus, it’s so customizable—you can easily change up the ingredients to suit your tastes or whatever you have on hand. Make it ahead of time for a stress-free dish that’s sure to please everyone!