Tortellini Pasta Salad With Dill Lemon Vinaigrette

Name: Tortellini Pasta Salad With Dill Lemon Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup olive oil; 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 lemon, juiced; 1/2 cup fresh dill, loosely packed; 2 cloves garlic; salt, to taste; black pepper, to taste; 32 oz cheese tortellini; 1 English cucumber, sliced into half-moons; 1/2 red onion, thinly sliced; 1 bunch green onions, diced; 10 oz cherry tomatoes, halved; 5 oz crumbled feta cheese; Additional crumbled feta cheese, for garnish

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This tortellini pasta salad combines cheese tortellini with crisp vegetables and a bright homemade dill-lemon vinaigrette for a refreshing side that works for cookouts, potlucks, or weeknight dinners. The dressing comes together in minutes using a food processor, and the salad holds well when made ahead.

More like this:🌍American 🏷️Pasta salad 🏷️Tortellini 🏷️Summer salad Dill vinaigrette

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🏷️Feta cheese

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mississippi_kweenonTikTok

Total

30 min

Servings

Recipe Source

View original recipe

From TikTok · by mississippi_kween

mississippi_kweenonTikTok

Ingredients

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3/4 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 lemon, juiced
1/2 cup fresh dill, loosely packed
2 cloves garlic
salt, to taste
black pepper, to taste
32 oz cheese tortellini
1 English cucumber, sliced into half-moons
1/2 red onion, thinly sliced
1 bunch green onions, diced
10 oz cherry tomatoes, halved
5 oz crumbled feta cheese
Additional crumbled feta cheese, for garnishoptional

15 Ingredients

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Instructions

To make the dressing, combine the olive oil, red wine vinegar, Dijon mustard, lemon juice, fresh dill, garlic, salt, and pepper in a food processor or blender.
- 3/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- 1/2 cup fresh dill, loosely packed
- 2 cloves garlic
- salt, to taste
- black pepper, to taste
Blend the dressing until it is smooth and well combined. Set aside.
Cook the cheese tortellini according to the package directions.
- 32 oz cheese tortellini
Once cooked, drain the tortellini and immediately rinse with cold water to stop the cooking process and cool them down.
In a large mixing bowl, add the cooled tortellini, sliced English cucumber, thinly sliced red onion, diced green onions, and halved cherry tomatoes.
- 1 English cucumber, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1 bunch green onions, diced
- 10 oz cherry tomatoes, halved
Add the crumbled feta cheese to the bowl.
- 5 oz crumbled feta cheese
Pour the prepared dressing over the salad ingredients.
Gently toss everything together until the salad is evenly coated with the dressing.
Transfer to a serving dish, garnish with additional feta cheese if desired, and serve.
- Additional crumbled feta cheese, for garnish

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Tips & Notes

Pro tips

Rinse the hot tortellini immediately with cold water to stop cooking and cool them quickly, preventing a mushy texture when dressed.
Blend the dressing until completely smooth for an emulsified vinaigrette that coats the salad evenly.
Add the dressing within 4 hours of assembly; pasta absorbs liquid over time, so taste and add extra dressing before serving if needed.
Dice the green onions and slice the cucumber and red onion uniformly so they distribute evenly throughout and look polished in the serving dish.

Substitutions

Fresh dill → fresh basil or parsley (same amount; adjusts flavor profile)
Red wine vinegar → white wine vinegar or champagne vinegar (maintains acidity)
English cucumber → regular cucumber, peeled and seeded (reduces water content)
Feta cheese → fresh mozzarella or goat cheese (keeps the creamy, tangy element)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; toss and add extra dressing before serving as the pasta absorbs liquid.

Equipment

food processor or blender · large mixing bowl

Common Questions

Can I make this salad ahead of time?

Yes. Prepare the dressing and chop vegetables up to 1 day ahead. Toss the cooled tortellini with vegetables and dressing up to 4 hours before serving for best flavor; add extra dressing if it absorbs into the pasta.

What can I use instead of feta cheese?

Fresh mozzarella, goat cheese, or ricotta salata work well. For a dairy-free option, omit the cheese or use cashew cream.

Can I substitute the dill vinaigrette?

Yes. A basil or parsley vinaigrette works similarly, or use a store-bought Italian dressing if short on time.

How do I keep the pasta from getting mushy?

Rinse the cooked tortellini immediately with cold water to stop the cooking process and cool them as the recipe directs. Toss with dressing no more than 4 hours before serving.