Greek tortellini pasta salad is a fresh and flavorful twist on traditional pasta salad. It combines cheesy tortellini with classic Greek ingredients like tomatoes, cucumbers, olives, red onions, and a zesty homemade dressing. It’s colorful, satisfying, and perfect for picnics, potlucks, or a light dinner that still feels indulgent.
Why I Love This Recipe
I love how easy this salad is to throw together, yet it tastes like something straight from a Mediterranean café. The cheese-filled tortellini makes it hearty enough to serve as a main dish, while the crisp veggies and tangy dressing keep it light and refreshing. I can prep it ahead of time, and the flavors only get better as it chills. It’s my go-to for a crowd-pleasing summer side or an easy meal prep lunch.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Cheese tortellini
-
Cherry tomatoes
-
Cucumber
-
Red onion
-
Kalamata olives
-
Feta cheese
-
Fresh parsley
-
Olive oil
-
Red wine vinegar
-
Lemon juice
-
Garlic
-
Dried oregano
-
Salt and pepper
Directions
-
Cook the cheese tortellini according to package instructions. Drain and rinse with cold water to cool it down quickly.
-
While the tortellini cools, chop the cherry tomatoes, cucumber, red onion, and parsley.
-
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing.
-
In a large bowl, combine the tortellini, vegetables, olives, and feta cheese.
-
Pour the dressing over the salad and toss gently to coat everything evenly.
-
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Servings and Timing
-
Servings: 6
-
Prep Time: 15 minutes
-
Cook Time: 10 minutes
-
Chill Time: 30 minutes (optional but recommended)
-
Total Time: 55 minutes
Variations
-
Protein Boost: I sometimes add grilled chicken or chickpeas to make it more filling.
-
Vegan Version: Use vegan tortellini and skip the feta or substitute with a plant-based option.
-
Different Dressings: Try a creamy tzatziki-style dressing or even a balsamic vinaigrette for a twist.
-
More Veggies: I love throwing in spinach, artichoke hearts, or bell peppers when I have them on hand.
-
Spicy Kick: Add a pinch of crushed red pepper flakes or a few sliced pepperoncini for heat.
Storage/Reheating
-
Refrigerator: Store in an airtight container for up to 3-4 days.
-
Make-Ahead Tip: I like to keep the dressing separate until just before serving if I’m making it ahead.
-
Reheating: This salad is meant to be served cold or at room temperature, so no reheating is necessary.
FAQs
Can I make this salad ahead of time?
Yes, in fact I prefer to! It tastes even better after the flavors have had time to meld in the fridge for a few hours.
Do I have to use cheese tortellini?
No, but I like how the cheesy filling pairs with the Greek ingredients. Spinach or meat tortellini also work well.
What if I don’t have red wine vinegar?
I’ve used white wine vinegar or even apple cider vinegar in a pinch, and it still tastes great.
Is this salad served hot or cold?
I always serve it cold or at room temperature—perfect for warm weather or easy entertaining.
Can I freeze Greek tortellini salad?
I don’t recommend freezing it, as the tortellini and vegetables won’t hold up well after thawing.
Conclusion
Greek tortellini pasta salad is one of those recipes I find myself making over and over. It’s quick, flavorful, and endlessly adaptable. With bold Mediterranean flavors and hearty pasta, it satisfies every time. Whether for a summer picnic or a simple weeknight dinner, it’s a dish that always disappears fast from the table.
Greek Tortellini Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad, Main Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Greek Tortellini Pasta Salad is a vibrant Mediterranean-inspired dish made with cheese-filled tortellini, crisp vegetables, briny olives, and creamy feta tossed in a tangy homemade vinaigrette. It's perfect for summer gatherings, light dinners, or meal prep lunches—fresh, flavorful, and satisfying with every bite.
Ingredients
- 1 (20 oz) package cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook cheese tortellini according to package directions. Drain and rinse under cold water.
- Chop tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
- In a large bowl, combine tortellini, chopped vegetables, olives, and feta.
- Pour dressing over salad and toss gently to combine.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- Vegan? Use plant-based tortellini and feta.
- Customize with extras like bell peppers, spinach, or artichoke hearts.
- Best served cold or at room temperature.
Leave a Reply