Charlotte's Tortellini Salad Recipe -
Charlotte's Tortellini Salad Recipe
  • READY IN 35 mins

Charlotte's Tortellini Salad

Recipe by  

"This is a Greek style salad that is delicious! It is hearty enough to serve as the main course."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
  2. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
  3. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

Just average. It would be better to use mini tortellini (my guests were cutting their tortellini's in half before eating them). I added 1 minced garlic clove and 1 tsp. oregano due to previous comments that the recipe was bland, and I did increase the amount of the dressing. O.k., but I won't make it again.

Most Helpful Critical Review
Sep 06, 2002

This was easy and relatively quick, but bland. I was longing for other spices- maybe some ginger, garlic, cilantro, etc. Added note...I made this again and I left out the oil, used a bit more honey, added rice wine vinegar and hot pepper flakes; it was much improved. The lemon and honey complemented each other and weren't overwhelmed by the oil. Better for you too!

Feb 21, 2004

I made this recipe for a Super Bowl party. Everyone loved it and I plan on making it again. I used a flavored feta cheese from the supermarket which gave the salad a little extra flavor. I am adding this recipe to my collection. Thanks!

Apr 30, 2004

This was a very tasty pasta salad---great for a warm summer day! I doubled the chicken for my husband's sake and marinated it first in lemon juice, olive oil, garlic, and fresh chopped oregano before baking it. Because I don't love olives, I used a small can (2.25 oz), which seemed to be plenty. Also, I substituted a yellow bell pepper for a green one; they seem less bitter to me. Don't forget to add salt and pepper to the marinade!

May 25, 2004

Great recipe! Have been making it for a couple of years. I too, have used "spiced" feta and doubled the dressing. Also added more walnuts (love the walnuts!). Also added chick peas for a change. I have made this for company, baby showers and new Moms - it's always a request. Yummy!

Jul 18, 2003

My mother in law and I personally really liked this salad but my picky husband and father in law didn't even try it. The cold pasta was wonderful-dont over cook it! I needed to chop the veggies a bit smaller, but they were fine. I will make this again for parties and family gatherings, but I cant make it at home for my husband wont touch it. I added more lemon juice and the honey was a great addition. Didn't have walnuts- thats okay though- dont really like nuts. Overall a nice cool summer recipe.

Sep 22, 2003

Not bad but nothing special, either. Perhaps my having left walnuts out caused the recipe to be blander than it should have been.

Sep 29, 2005

Excellent dressing on an excellent salad. Nice to have something so different and delicious. Well done.


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 490 mg
  • 20%

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

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