Name: Greek Tortellini Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 (20 oz) package cheese tortellini; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup kalamata olives, sliced; 1/2 cup red bell pepper, chopped; 1/4 cup red onion, thinly sliced; 3/4 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; 1/3 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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If your summer potlucks and weekday lunches need a fresh twist, you’re in for a treat with Greek Tortellini Pasta Salad. This vibrant dish weaves together plump cheese tortellini, juicy cherry tomatoes, crisp cucumbers, briny kalamata olives, tangy feta, and a bright homemade dressing—every bite bursts with flavors inspired by the Mediterranean. Whether you’re entertaining or just want to liven up a Tuesday night, it’s a guaranteed crowd-pleaser you’ll crave again and again!

Greek Tortellini Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing intimidating here—just a handful of colorful, everyday ingredients working together to deliver seriously big flavor. Each one brings an important texture, taste, or pop of color that makes this Greek Tortellini Pasta Salad so special.

Cheese tortellini: The tender, cheese-stuffed pasta creates the hearty, pillowy base of the salad—grab a family-sized 20 oz package for plenty of swoon-worthy bites.
Cherry tomatoes: These little flavor bombs add juicy sweetness and gorgeous red color, especially when sliced in half to soak up the dressing.
Cucumber: Crisp and refreshing, diced cucumber adds crunch and coolness to balance out the cheese and olives.
Kalamata olives: Sliced briny kalamatas bring that classic Greek flair and a savory, slightly salty note that ties it all together.
Red bell pepper: Be sure to chop these up for a hint of sweetness, satisfying crunch, and a splash of color.
Red onion: Thinly sliced for subtle sharpness, red onion keeps every bite lively without overpowering the mix.
Feta cheese: Crumble generously for creamy, tangy bites that truly capture the Greek salad spirit.
Fresh parsley: A sprinkle just before serving gives extra freshness and vibrant green appeal.
Olive oil: Forms the luscious base of the homemade dressing and ties all the veggies and pasta together.
Red wine vinegar: Adds tang and brightness for that signature Mediterranean zing.
Lemon juice: Fresh lemon lifts the flavors and keeps the whole salad tasting lively and clean.
Garlic: Just one clove minced in the dressing gives a savory backbone without being overpowering.
Dried oregano: The quintessential Greek herb, for that woodsy, aromatic undertone in every forkful.
Salt: A little goes a long way to make all the flavors pop—taste as you go!
Black pepper: Fresh cracked is best, offering gentle heat and depth to the dressing.

How to Make Greek Tortellini Pasta Salad

Step 1: Cook and Cool the Tortellini

Start by boiling the cheese tortellini according to the package instructions. Make sure not to overcook—you want each bite to be tender yet still have a pleasant chew. Once they’re perfectly cooked, drain them and rinse under cold water to stop the cooking process and cool them down. This keeps things fresh and prevents the salad from feeling heavy or mushy later on.

Step 2: Whisk Together the Greek Dressing

In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and black pepper. Whisk or shake it all up until everything’s thoroughly blended. This is the secret sauce that infuses the salad with irresistible Mediterranean character, so don’t skimp on whisking—emulsifying the dressing makes it cling to every piece of pasta and veggie!

Step 3: Combine the Salad Ingredients

Grab your largest mixing bowl (trust me, you’ll need it for all the vibrant veggies and pasta). Toss in the cooled tortellini, halved cherry tomatoes, diced cucumber, sliced olives, chopped red bell pepper, thinly sliced red onion, and crumbled feta cheese. Gently toss together, distributing all those beautiful colors and textures.

Step 4: Dress and Toss

Now, pour your homemade Greek dressing all over the salad. Use salad tongs or two big spoons to toss everything until well-coated. Take a quick taste—add a bit more salt or pepper if needed. Every piece of pasta and veggie should glisten invitingly with that tangy, herby dressing. Right before serving, scatter chopped fresh parsley on top for an extra hit of flavor and vivid color.

Step 5: Chill for Best Flavor

The very best Greek Tortellini Pasta Salad is served cold, after all the flavors have melded. Cover the bowl and chill in the fridge for at least 30 minutes before serving; this step is absolutely worth the wait, letting everything soak up that bright dressing. If making ahead, you can chill it overnight!

How to Serve Greek Tortellini Pasta Salad

Garnishes

Sprinkle with extra crumbled feta, a handful of fresh parsley, or a few more sliced olives right before serving. A zest of lemon on top will make the flavors really pop and give the salad a fresh-off-the-vine feel every time.

Side Dishes

Pairing this Greek Tortellini Pasta Salad with grilled chicken, lamb skewers, or even pan-seared salmon turns it into a complete Mediterranean meal. It also plays beautifully alongside warm, crusty bread or a platter of hummus and pita chips for a light yet satisfying lunch spread.

Creative Ways to Present

Try serving individual portions in mason jars for easy picnic eats or spooning the salad onto a big platter lined with romaine leaves for a striking centerpiece. You can even serve it in small lettuce cups for hand-held appetizers at your next gathering—it’s the kind of recipe that loves to show off!

Make Ahead and Storage

Storing Leftovers

Leftover Greek Tortellini Pasta Salad keeps well in an airtight container in the fridge for up to three days. If you notice any excess dressing pooling at the bottom, just give it a quick toss before serving again to redistribute all those tasty flavors.

Freezing

Because of the fresh veggies, pasta, and cheese, this salad doesn’t freeze well. The textures tend to change quite a bit after thawing. For best results, always enjoy this dish fresh or from the fridge within a few days.

Reheating

This salad is truly best enjoyed cold or at room temperature. If you like, let chilled leftovers sit out for a few minutes to take off the chill, but there’s no need to reheat—just toss and enjoy straight from the fridge!

FAQs

Can I make Greek Tortellini Pasta Salad ahead of time?

Absolutely! In fact, the flavors only get better after a few hours in the fridge, making this the perfect make-ahead side for parties, picnics, or meal prep. Just save any fresh herbs or extra feta for a sprinkle right before serving to keep them fresh and vibrant.

What type Side Dish

Classic cheese tortellini are ideal, but feel free to experiment with spinach tortellini or even a meat-filled version if desired. Just watch the cooking time, as different types might need a little more or less boiling.

How do I make this Greek Tortellini Pasta Salad vegan or dairy-free?

No problem at all! Use vegan tortellini and swap in dairy-free feta cheese. The dressing and veggies are already naturally plant-based, so the adaptation is super simple and still incredibly delicious.

Can I add other veggies or proteins to the salad?

Definitely get creative! Roasted red peppers, artichoke hearts, or even grilled zucchini make great veggie additions. For a protein boost, try diced chicken, chickpeas, or even shredded rotisserie chicken mixed straight in.

Is this Greek Tortellini Pasta Salad gluten-free?

As written, it uses regular tortellini which contains wheat, but you can find gluten-free cheese tortellini at many specialty stores. Swap in your favorite gluten-free version and prep as directed for a celiac-friendly twist.

Final Thoughts

There’s something irresistible about the lively flavors and colors in a bowl of Greek Tortellini Pasta Salad—each bite is a little trip to the Mediterranean. If you’re looking for a dish that’s easy, bursting with flavor, and always a hit at the table, don’t hesitate: give this one a try and watch it disappear!

Greek Tortellini Pasta Salad Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 25 minutes (plus chilling)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Greek Tortellini Pasta Salad is a refreshing and flavorful dish that’s perfect for picnics, potlucks, or a light lunch. Filled with cheese tortellini, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty homemade dressing, this salad is a Mediterranean delight.

Ingredients

Scale

Cheese Tortellini Salad:

1 (20 oz) package cheese tortellini
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup kalamata olives, sliced
1/2 cup red bell pepper, chopped
1/4 cup red onion, thinly sliced
3/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped

For the dressing:

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the Tortellini: Prepare the cheese tortellini according to package instructions. Drain and rinse under cold water.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
Combine Ingredients: In a large bowl, mix the tortellini, cherry tomatoes, cucumber, olives, bell pepper, onion, and feta.
Add Dressing: Pour the dressing over the salad and toss to coat evenly.
Chill and Serve: Sprinkle with parsley, chill for at least 30 minutes, and serve cold.