Ingredients

For the Salad:

  • 1 lb (16 oz) cheese tortellini (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced into half-moons
  • 1/4 red onion, thinly sliced (optional, for a bit of bite)
  • 1/4 cup crumbled feta cheese (optional, for extra flavor)
  • Fresh herbs for garnish (e.g., parsley, basil, or chives)

For the Avocado-Herb Dressing:

  • 1 ripe avocado, pitted and peeled
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup fresh parsley, packed
  • 2 tablespoons fresh chives, chopped
  • 1 small garlic clove, peeled
  • 1/4 cup plain Greek yogurt (or sour cream for creamier texture)
  • 2 tablespoons lemon juice (about 1 lemon)
  • 2 tablespoons olive oil
  • 1/4 cup water (adjust for desired consistency)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Equipment Needed

  • Large pot for boiling tortellini
  • Colander
  • Blender or food processor
  • Large mixing bowl
  • Cutting board and knife
  • Measuring cups and spoons

Instructions

  1. Cook the Tortellini
    Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (typically 3-5 minutes for fresh, 5-7 minutes for frozen). Drain in a colander and rinse briefly with cold water to stop the cooking process. Set aside to cool slightly.
  2. Prepare the Dressing
    In a blender or food processor, combine the avocado, basil, parsley, chives, garlic, Greek yogurt, lemon juice, olive oil, water, salt, and pepper. Blend until smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until it reaches a pourable consistency. Taste and adjust seasoning if needed.
  3. Assemble the Salad
    In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, and red onion (if using). Pour the avocado-herb dressing over the salad and toss gently to coat evenly.
  4. Add Finishing Touches
    Sprinkle with crumbled feta cheese (if using) and garnish with fresh herbs. For best flavor, let the salad sit for 10-15 minutes to allow the tortellini to absorb the dressing.
  5. Serve
    Serve chilled or at room temperature. This salad is great as a main dish for 2-3 people or a side dish for 4-6.

Tips

  • Make Ahead: The dressing can be prepared up to 2 days in advance and stored in an airtight container in the fridge. To prevent browning, press plastic wrap directly onto the surface of the dressing.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the dressing may settle.
  • Variations: Add protein like grilled chicken, shrimp, or chickpeas. Swap cherry tomatoes for sun-dried tomatoes for a bolder flavor, or include spinach or arugula for extra greens.
  • Vegan Option: Use plant-based yogurt and omit the feta or replace with a vegan cheese alternative.

Nutritional Information (Per Serving, Approx., for 4 servings)

  • Calories: ~350 kcal
  • Protein: 12g
  • Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 5g

Enjoy your vibrant, Instagram-worthy Green Goddess Tortellini Salad!