Greek Tortellini Pasta Salad Recipe

Introduction

This Greek Pasta Salad with Tortellini is a vibrant and refreshing dish perfect for warm days or as a hearty side. Combining tender cheese tortellini with fresh vegetables and a tangy dressing, it’s easy to prepare and packed with Mediterranean flavors.

Ingredients

• 20 oz cheese tortellini (fresh or frozen)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• ½ cup red onion (thinly sliced)
• ½ cup Kalamata olives (sliced)
• 1 cup feta cheese (crumbled)
• ¼ cup fresh parsley (chopped)
• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Step 1: Boil a large pot of salted water and cook the tortellini according to package instructions. Drain and rinse with cold water to stop the cooking process.
2. Step 2: Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the Kalamata olives. Crumble the feta cheese.
3. Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined.
4. Step 4: In a large mixing bowl, combine the cooled tortellini, chopped vegetables, olives, feta cheese, and fresh parsley.
5. Step 5: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
6. Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

• For extra crunch, add diced bell peppers or cucumbers with seeds removed.
• Swap out feta for goat cheese for a creamier texture and tang.
• Add fresh mint or dill in place of parsley for a different herbaceous note.
• If you prefer a spicier kick, sprinkle in some crushed red pepper flakes into the dressing.
• You can use whole wheat or gluten-free tortellini to suit dietary needs.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the tortellini may absorb some dressing and become softer over time. For best texture, toss gently before serving. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better when made a few hours ahead. Just keep it refrigerated and give it a gentle toss before serving.

Can I use different pasta instead of tortellini?

Absolutely! Small pasta shapes like rotini, penne, or farfalle work well and hold the dressing nicely.

Greek Tortellini Pasta Salad Recipe

---

★★★★★

4.4 from 76 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A refreshing and tangy Greek Pasta Salad featuring cheese tortellini, fresh vegetables, Kalamata olives, and crumbled feta, all tossed in a zesty homemade dressing. Perfect for a light lunch or a flavorful side dish.

---

Ingredients

Scale 1x2x3x

Pasta

• 20 oz cheese tortellini (fresh or frozen)

Vegetables & Cheese

• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• ½ cup red onion (thinly sliced)
• ½ cup Kalamata olives (sliced)
• 1 cup feta cheese (crumbled)
• ¼ cup fresh parsley (chopped)

Dressing

• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

---

Instructions

1. Cook the Tortellini: Boil a large pot of salted water and cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
2. Prepare Vegetables and Cheese: While the pasta cooks, chop the cucumber and halve the cherry tomatoes. Thinly slice the red onion and slice the Kalamata olives. Crumble the feta cheese and chop the fresh parsley finely.
3. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined to create a flavorful dressing.
4. Combine Ingredients: In a large mixing bowl, add the cooled tortellini along with the chopped vegetables, olives, crumbled feta cheese, and chopped parsley. Gently toss to combine all ingredients evenly.
5. Toss with Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to coat the pasta and veggies completely with the dressing for full flavor integration.
6. Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to a sealed container and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste before serving.

Notes

• You can use fresh or frozen tortellini according to convenience; just adjust cooking time if using frozen.
• Feel free to add bell peppers or other favorite vegetables for extra crunch and color.
• This salad is best served chilled but can also be enjoyed at room temperature.
• Make sure to drain the tortellini thoroughly and rinse with cold water to prevent clumping and to cool it quickly.
• For a vegan version, substitute tortellini with a vegan pasta and omit the feta cheese or use a vegan cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek pasta salad, tortellini salad, feta cheese, Mediterranean salad, easy pasta salad recipe, summer salad