Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3–5 minutes if you’re using fresh. Be careful not to overcook. Drain and rinse with cold water to stop the cooking and cool them quickly. Set aside.

Step 2: Prep the Veggies
While the tortellini is cooking, take a few minutes to prep your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Place everything in a large mixing bowl.

Step 3: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, Dijon mustard, oregano, minced garlic, salt, and black pepper. Give it a taste and adjust the seasoning if needed.

Step 4: Assemble the Salad
Add the cooled tortellini to the bowl with the chopped veggies. Toss in the crumbled feta cheese and fresh parsley. Pour the dressing over the top and toss everything gently until well coated.

Step 5: Chill and Serve
While you can serve the salad immediately, it’s even better if you let it chill in the fridge for 30 minutes to let the flavors meld. Just give it a quick toss before serving and garnish with extra parsley or a little more feta if you like.