Top-Notch Tortellini Salad Recipe


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This cold pasta salad is colorful from the green and red peppers and gets lots of flavor from the onion, feta cheese and lemon. This salad is a real winner and great to bring to picnics or barbecues – everyone loves it!

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  • 16 oz. cheese-filled tortellini
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, julienned
  • 1 small red onion, julienned
  • 1/2 C. sliced black olives
  • 1/2 C. crumbled feta cheese
  • 1 boneless chicken breast half, cooked and sliced in
  • 1/4 C. olive oil
  • 2 tsp. minced lemon zest
  • 1/4 C. lemon juice
  • 2 Tbs. ground walnuts
  • 1 Tbs. honey

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Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled. 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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