Feta and Kalamata Olive Torellini Pasta Salad

Feta and Kalamata Olive Torellini Pasta Salad

Salad: Serves 6 people 


  • 20 oz (1 lb 14 oz) dual or tri-color tortellini
  • 1/4 cup olive oil
  • 1 Tbsp red wine vinegar
  • salt & pepper
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup sun-dried tomates, sliced thin
  • 1 pint grape tomatoes, rinsed and dried
  • 1/2 cup Kalamata olives
  • 1 tsp crushed red pepper
  • 5-6 basil leaves, chopped


Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package. Drain and remove from pasta pot. Allow the pasta to cool. In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste. In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste. Serve after refrigerating the salad for 1 to 2 hours.

Author: Sumana Rao | Posted on: May 13, 2016

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