Tortellini Picnic Salad Recipe -
Tortellini Picnic Salad Recipe

Tortellini Picnic Salad

Recipe by  

"I make this tortellini salad for all get-togethers, and everybody LOVES it. It is always gone."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 25 mins


  1. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally until pasta floats to the surface, about 5 minutes. Drain.
  2. Mix tortellini, feta cheese, tomatoes, olives, walnuts, green onions, and garlic together in a large bowl.
  3. Whisk vinegar, olive oil, and basil together in a separate small bowl. Pour dressing over tortellini mixture; toss to coat. Sprinkle with salt. Chill in refrigerator for 1 hour before serving.
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Reviews More Reviews

Jun 01, 2012

Fanstatic! I am always leary about pasta salads...not sure why, just am. Myself & my girls totally loved this recipe. I can't really say I did things differently, I did stick to the recipe, but as I only had Tomato & Basil Feta and a 4.25oz can chopped olives, I used them & removed the seeds from the tomatoes before chopping. Follow the recipe to a T. At 1st I thought the white vinegar was going to over power the ingredients but I was totally wrong. This recipe worked, there was a pleasant and nice zing of flavor & my use of the seasoned Feta I had...did enhance the recipe thoroughly. I seriously doubt, I will use plain feta in the recipe at all. I totally will make again and Will look for the Tri-colored cheese tortellini for the next round. Can't say anything bad about the recipe....and surprisingly..the walnuts work too! Go figure. TY TY!

May 28, 2012

I really enjoyed this salad. I used almonds instead of walnuts. I like the crunch it gave the salad. I only used 4 ounces of feta cheese. Next time I think I use less oil and vinegar.


8 Ratings

Jun 24, 2013

Loved all the ingredients but it was way too much vinegar for us; if I try it again I definitely would reduce vinegar amount

May 04, 2014

Way too much vinegar. Will try again with half as much, sub Water or more oil.

Nov 18, 2013

Sooo yummy. We used 1/4 cup Red Wine Vinegar and 1/2 cup White Vinegar. We also substituted almonds for walnuts simply because we didn't have walnuts. Will most definitely use this recipe again.


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  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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