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
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1/4 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.
