Greek Tortellini Pasta Salad Recipe

If you’re on the hunt for a fresh, flavor-packed dish that’s as vibrant as it is satisfying, look no further than this Greek Tortellini Pasta Salad. With tender cheese tortellini, crisp veggies, briny olives, and a zippy homemade vinaigrette, every bite bursts with Mediterranean sunshine. This is one of those crowd-pleasing salads that’s equally perfect for a summer picnic, a potluck, or a quick weeknight dinner. It’s hearty enough to stand alone, yet light enough to pair beautifully with your favorite mains. Trust me, you’ll want to add Greek Tortellini Pasta Salad to your regular rotation!

Ingredients You’ll Need

Each ingredient in this salad brings something special—whether it’s creamy, crunchy, juicy, or tangy. Embrace the simplicity of these essentials, because their bold colors and fresh flavors are what make Greek Tortellini Pasta Salad so unforgettable.

• Cheese Tortellini (20 oz package): Tender, cheesy pasta pockets that make this salad extra satisfying and fun.
• Cherry Tomatoes (1 cup, halved): These little gems add juicy bursts of sweetness and a gorgeous pop of red.
• Cucumber (1 cup, diced): Crisp and refreshing, cucumber gives every bite a cool crunch.
• Kalamata Olives (1/2 cup, halved): Briny and bold, they bring unmistakable Greek flair and a salty punch.
• Red Bell Pepper (1/2 cup, diced): Sweet and crunchy, for both color and texture contrast.
• Red Onion (1/4 cup, thinly sliced): Delivers a little bite and vivid color—slice super thin for best results.
• Feta Cheese (1/2 cup, crumbled): Creamy, tangy, and oh-so-Greek—don’t skip the feta!
• Olive Oil (1/4 cup): The base of your vinaigrette, for richness and classic Mediterranean flavor.
• Red Wine Vinegar (2 tbsp): Adds a zingy brightness that ties all the flavors together.
• Lemon Juice (1 tbsp): A splash of citrus brings the dressing to life.
• Dried Oregano (1 tsp): Earthy and aromatic, it’s the herb that says “Greek salad.”
• Garlic Powder (1/2 tsp): For subtle garlicky warmth without overpowering the dish.
• Salt and Black Pepper (to taste): Essential for seasoning—taste as you go!
• Fresh Parsley (2 tbsp, chopped, optional): Sprinkled on top for a fresh, herbal finish and a hint of green.

How to Make Greek Tortellini Pasta Salad

Step 1: Cook the Cheese Tortellini

Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package directions—usually just 6 to 7 minutes for that perfectly tender, pillowy texture. As soon as they’re done, drain and rinse under cold water. This not only cools the pasta quickly but also stops the cooking process, keeping the tortellini from turning mushy.

Step 2: Whisk Up the Greek Dressing

While your pasta cools, grab a small bowl or a jar with a tight-fitting lid. Add olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk (or shake!) until everything is beautifully blended. This dressing is the secret to that signature Greek Tortellini Pasta Salad flavor—bright, herby, and just the right amount of tangy.

Step 3: Combine the Veggies and Tortellini

In a large mixing bowl, add your cooled tortellini, halved cherry tomatoes, diced cucumber, kalamata olives, red bell pepper, red onion, and crumbled feta cheese. Each ingredient adds a different color and texture, making your salad as pretty as it is tasty.

Step 4: Dress and Toss the Salad

Pour your homemade dressing over the salad. Using a large spoon or spatula, gently toss everything together until all the tortellini and veggies are well coated. Be gentle—you want to keep those tortellini whole and the feta crumbly.

Step 5: Chill and Garnish

Cover the bowl and pop it in the fridge for at least 30 minutes. This gives the flavors time to mingle and develop. Just before serving, sprinkle with chopped fresh parsley if you like—a simple touch that adds freshness and a burst of color to your Greek Tortellini Pasta Salad.

How to Serve Greek Tortellini Pasta Salad

Garnishes

Right before serving, take your salad up a notch by adding a shower of fresh parsley, a few extra crumbles of feta, or even a squeeze of fresh lemon. These final touches make the dish look extra inviting and amplify its fresh, zesty vibes.

Side Dishes

This salad already packs a punch, but it pairs beautifully with grilled chicken, lamb skewers, or even crispy falafel for a complete Mediterranean feast. Warm pita bread or a simple hummus platter also make excellent partners for your Greek Tortellini Pasta Salad.

Creative Ways to Present

Serve this salad family-style in a big, colorful bowl for gatherings, or portion it into individual mason jars or cups for picnics and parties. For a heartier meal, toss in grilled shrimp or chickpeas. You can even serve it in lettuce cups for a fun, hand-held twist!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen over time, making Greek Tortellini Pasta Salad even more delicious the next day! Just give it a quick toss before serving to redistribute the dressing.

Freezing

This salad is best enjoyed fresh, as the tortellini and veggies can lose their texture when frozen and thawed. If you need to prepare ahead, you can freeze the cooked tortellini separately and assemble the salad with fresh veggies and dressing on the day you plan to serve.

Reheating

Greek Tortellini Pasta Salad is meant to be served cold or at room temperature, so there’s no need to reheat. If you prefer a slightly warmer salad, let it sit at room temp for 15–20 minutes before serving. Always give it a quick toss and taste, refreshing with a splash of lemon juice or olive oil as needed.

FAQs

Can I use a different type Salad

Absolutely! Spinach, mushroom, or even meat-filled tortellini all work well. Just be sure to choose a variety that pairs nicely with Mediterranean flavors.

How far in advance can I make Greek Tortellini Pasta Salad?

You can prepare it up to a day ahead. In fact, letting it chill overnight allows the flavors to meld beautifully. Just freshen up with a little extra olive oil or lemon juice before serving if needed.

Is there a way to make this salad vegan?

Yes! Use vegan tortellini (many stores carry them now) and swap out the feta for a plant-based alternative, or simply omit the cheese. The salad will still be brimming with Greek flavor.

What can I use instead of kalamata olives?

If you’re not a fan of kalamata olives, try sliced black olives or even green olives for a slightly different twist. Or, simply leave them out if you prefer.

Can I add extra protein to make this a main course?

Definitely! Grilled chicken, shrimp, or chickpeas are fantastic options to bulk up this Greek Tortellini Pasta Salad and turn it into a satisfying meal.

Final Thoughts

There’s just something irresistible about a bowl of Greek Tortellini Pasta Salad—every bite is a celebration of color, texture, and bold Mediterranean flavors. Whether you’re feeding a crowd or just treating yourself to something special, this salad is sure to become a favorite. Give it a try and see how quickly it disappears from your table!

Greek Tortellini Pasta Salad Recipe

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4.7 from 24 reviews

• Author: admin
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A refreshing and vibrant Greek Tortellini Pasta Salad combining tender cheese tortellini with fresh vegetables, tangy feta cheese, and a zesty Mediterranean dressing. Perfect as a light meal or side dish for summer gatherings.

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Ingredients

Scale 1x2x3x

Pasta

• 1 (20 oz) package refrigerated cheese tortellini

Vegetables and Cheese

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup kalamata olives, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese

Dressing

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Garnish

• 2 tablespoons chopped fresh parsley (optional)

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Instructions

1. Cook the Tortellini: Cook the refrigerated cheese tortellini according to the package instructions, usually boiling for about 7 minutes until tender. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined to create a flavorful Mediterranean dressing.
3. Combine Ingredients: In a large mixing bowl, combine the cooked tortellini, halved cherry tomatoes, diced cucumber, halved kalamata olives, diced red bell pepper, thinly sliced red onion, and crumbled feta cheese.
4. Toss the Salad: Pour the prepared dressing over the tortellini and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.
5. Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.
6. Garnish and Serve: Just before serving, sprinkle the salad with chopped fresh parsley if desired for added freshness and presentation.

Notes

• This salad can be made up to one day in advance. Refresh with a splash of olive oil or lemon juice before serving to revive flavors.
• For additional protein, add grilled chicken or chickpeas.
• Use whole wheat or spinach tortellini as a healthier alternative.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 540mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 35mg