The Greek-inspired salad dressing has tangy and Mediterranean flavors that perfectly complement tortellini and vegetables. The usual ingredients in the dressing are Olive oil, red wine vinegar, lemon juice, garlic, dried oregano, sugar, and a dash of salt and pepper. These combine to form a zesty, herbaceous dressing that unites the entire salad.
It is super easy to make this salad, and the best part is you can make/ prep it well ahead of time. The flavors will only get better with time. You can double/triple the quantity if you plan to make it for a crowd. Add some grilled chicken to make it a more filling and complete meal.
For more Greek-inspired recipes, check out Baked Greek Potato Wedges, and Artos: Greek Celebration Bread.
These soft pillowy pasta can be made fresh. You can also find them in the refrigerator section, freezer, or get dried ones.
If you prefer eating pasta salad for lunch, I have a Ricotta Pasta Salad with a mild, sweet ricotta cheese that’s healthier than other cheeses. You can try my other pasta salads, which are very fulfilling – Corn Pasta Salad with pasta and corn, Creamy Tuna Pasta Salad – a summer salad with the goodness of tuna, or Pesto Pasta Salad with the characteristic herby flavor of pesto.
Veggies- I have used cucumber, green bell pepper, cherry tomatoes & red onions. Artichokes, red bell peppers, or fresh seasonal veggies like summer squash will also do. The mix of vegetables provides a mix of color and texture.
Basil – For herbaceous, fresh flavor. Flat-leaf parsley is another great option.
Olives- Pitted Kalamata olives for this Greek Salad. We love the briny notes of the olives. Green or black olives can also be used here.
Feta- Creamy, salty feta gives a touch of richness when sprinkled on top.
Sugar in the dressing balances the seasoning, but you can’t taste it.
The vinegarette can be made in advance and refrigerated.
Storing the chopped veggies and the dressing in separate containers is always recommended to maintain the crispness after a day or two. Mix and toss them before serving the next day or so.
Roasted/grilled Chicken – Grilled Rosemary Chicken Kebabs, Easy Grilled Chicken, and Roasted Harissa Chicken are delicious chicken mains from the grills or oven. Meat dishes – Pan-Seared Lamb Chop Recipe, Skillet pork chops, and Chili Garlic Shrimp are some sumptuous meats and seafood to pair with salads. Air fried – Salmon, Chicken & Potatoes, Roasted Broccoli, and Chicken Wings (3 Ways) are quick and easy mains done in an air fryer. Roasted veggies – Roasted Lemon Pepper Zucchini and Pecan Honey Roasted Carrot will complement the tangy salad. Garlic bread – toasted bread with butter or garlic bread works with most salads. Another garlicky recipe is No-Knead Roasted Garlic Foccacia. A plain option is No-Knead Rustic White Bread.
Mediterranean Chickpea Salad – Protein-packed chickpea salad made with Mediterranean flavors from the dressing. Red Potato Salad – Bacon toppings uplift this red potato salad with a mayo-based dressing. Easy and Zesty Quinoa Salad – Quinoa, vegetables, and feta cheese with an olive oil vinaigrette. Cucumber Strawberry Salad – The freshness of cucumber and the sweet juiciness of strawberry make a great combo. Lemon Dill Potato Salad( No Mayo) – Dill leaves sprinkled over another toss of herby, lemony dressing, and potatoes. Cherry Tomato Salad – Seasonal cherry tomatoes, red onion, and basil tossed in a light olive oil red wine dressing.
