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- 12 oz cheese tortellini - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1/2 cup red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup feta cheese, crumbled - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients makes the dish shine. First, you need 12 oz of cheese tortellini. This gives the salad a nice, cheesy flavor. Next, grab 2 cups of broccoli florets. They add crunch and color. For sweetness, use 1 cup of cherry tomatoes, halved. Their juicy bites balance the dish. You will also need 1/2 cup of thinly sliced red onion. This adds a sharp taste. Then, add 1/2 cup of Kalamata olives, pitted and sliced. Their briny flavor contrasts well with the other ingredients. Don't forget 1/4 cup of crumbled feta cheese. It brings a creamy texture. Next, you need 1/4 cup of olive oil. This will dress the salad. Use 2 tablespoons of lemon juice for a zesty kick. Add 1 teaspoon of dried oregano for depth. Finally, sprinkle salt and pepper to taste. Fresh parsley, chopped, makes a lovely garnish. Now you have everything ready to make a fresh and flavorful Broccoli Tortellini Salad! {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring it to a boil. - Add 12 oz of cheese tortellini to the boiling water. - Cook the tortellini until it is al dente, usually around 3-5 minutes. - For the last 2 minutes of cooking, add 2 cups of broccoli florets. - Drain the tortellini and broccoli together. Rinse them under cold water to stop cooking. In a large bowl, combine the cooked tortellini and broccoli. - Add 1 cup of halved cherry tomatoes. - Toss in 1/2 cup of thinly sliced red onion. - Include 1/2 cup of sliced Kalamata olives and 1/4 cup of crumbled feta cheese. Next, prepare the dressing in a separate bowl. Now, pour the dressing over the salad mix. Toss everything gently to combine. Let the salad rest for about 10 minutes. This helps the flavors mix well. Before serving, give it another gentle toss and sprinkle fresh parsley on top. To cook tortellini perfectly, start by boiling salted water. This adds flavor. Follow the package instructions closely. Cook until the tortellini is al dente. This means it should still have a little bite. For the last two minutes, add the broccoli florets to the pot. This helps them cook just right. After draining, always rinse both the tortellini and broccoli under cold water. Rinsing stops the cooking process. It keeps your pasta from getting mushy. When choosing broccoli, fresh is best for flavor and texture. Look for bright green florets. If fresh is not available, frozen works too. Just remember to thaw it before using. For the dressing, use fresh lemon juice for a bright taste. It balances the richness of the feta. Try adding more dried oregano for extra flavor. Taste your dressing before adding it to the salad. This helps you adjust the seasoning to your liking. To make your salad visually appealing, think about garnishing. Fresh parsley adds a pop of color. You can also use lemon wedges on the side. This looks nice and adds more flavor. Serve the salad in a large, shallow bowl. This allows everyone to see the vibrant colors. Arrange the ingredients in a way that shows off their shapes. A well-presented salad makes it more inviting. Remember, we eat with our eyes first! Pro Tips Perfect Pasta: Be sure to cook the tortellini until it is al dente for the best texture in your salad. Chill Out: For an even more refreshing salad, let it chill in the refrigerator for at least 30 minutes before serving. Fresh Flavors: Use fresh lemon juice instead of bottled for a brighter flavor in the dressing. Customize Ingredients: Feel free to add or substitute other vegetables like bell peppers or cucumbers for extra crunch and color. {{image_2}} You can change the cheese tortellini to a different kind. Try using spinach tortellini or whole wheat. These swaps can boost the flavor and add nutrients. If you want to switch the Kalamata olives, use green olives or capers. They bring a different taste, but still work well. For feta cheese, try goat cheese or even a dairy-free option. These changes keep the salad fresh and exciting. If you follow a vegetarian diet, this salad is already a great choice. To make it vegan, just skip the feta cheese or use a vegan cheese alternative. For gluten-free options, look for gluten-free tortellini. Many brands offer tasty choices that fit this need. Always check the label to make sure it meets your dietary needs. You can mix in other seasonal vegetables to change the salad's taste all year. In spring, add peas or asparagus. In summer, bell peppers or zucchini work great. In fall, roasted butternut squash adds sweetness. When it comes to dressings, switch it up! Try a balsamic vinaigrette or a creamy dressing for a new flavor. These variations keep the dish fun and interesting. To keep your Broccoli Tortellini Salad fresh, use an airtight container. Make sure to cool the salad before sealing it. This helps avoid moisture build-up. Store the salad in the refrigerator. It will stay fresh for up to three days. Keep in mind, the longer it sits, the softer the tortellini and broccoli will become. Freezing this salad isn’t ideal, but you can do it. To freeze without losing texture, leave out the tomatoes and feta. These ingredients do not freeze well. Place the tortellini and broccoli mix in a freezer bag. Squeeze out as much air as you can and seal it. To thaw, move the salad to the fridge overnight. Once thawed, mix in fresh tomatoes and feta before serving. You can repurpose leftover salad in fun ways. Use it as a filling for a wrap or sandwich. Add it to a bed of greens for a new salad. If you want to reheat it, do so gently. Use the microwave on low power to warm it up. Always check the temperature to ensure it’s safe to eat. The best way to cook tortellini is in boiling salted water. Bring a large pot to a boil. Add the tortellini and cook it until it's al dente, usually around 3 to 5 minutes. For this salad, add broccoli florets in the last 2 minutes of cooking. This keeps both the tortellini and broccoli tender yet firm. Yes, you can make this salad ahead of time. Prepare the salad and dressing separately. Combine them shortly before serving. This helps keep the tortellini and veggies crisp. You can store the salad in the fridge for up to 2 days. You can serve this salad with grilled chicken or fish for protein. It pairs well with crusty bread or a light soup. For a vegetarian option, serve with roasted veggies or a side of hummus. This recipe yields about 4 servings. It's perfect for a family meal or a small gathering. You can easily double the recipe if you need more. Yes, this salad is great for meal prep. You can make it in advance and store it in containers. Just remember to keep the dressing separate until you're ready to eat. This keeps the salad fresh and tasty throughout the week. This salad combines tasty cheese tortellini, fresh veggies, and tangy dressing. You saw how to cook the tortellini and mix in broccoli, tomatoes, and olives. I shared tips for perfect texture and vibrant presentation. Remember, you can swap ingredients and store leftovers easily. Feel free to get creative with your variations. Enjoy making this quick and healthy dish! It’s simple and great for any meal.

Broccoli Tortellini Salad

A refreshing salad featuring cheese tortellini, broccoli, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.25 cup feta cheese, crumbled
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and rinse both tortellini and broccoli under cold water to stop the cooking process.
  • In a large mixing bowl, combine the tortellini and broccoli with the halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
  • Pour the dressing over the tortellini salad and toss gently to combine all ingredients evenly.
  • Allow the salad to rest for about 10 minutes for the flavors to meld, or refrigerate for a chillier salad.
  • Before serving, give the salad another gentle toss and garnish with chopped fresh parsley.

Notes

Allow the salad to rest for 10 minutes before serving for the best flavor.
Keyword broccoli, salad, tortellini, vegetarian