Treat yourself to this delicious Greek Tortellini Salad! This delicious pasta salad is packed with fresh veggies and loads of flavor. It makes the perfect main course or side dish for all your summer meals and parties!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Is it really a party if pasta salad isn't on the menu? Not according to my friends and family! And when it comes to pasta, I've always loved tortellini. Each bite is cheesy and delicious, plus it's just so much more fun than your average spaghetti, know what I mean?
If you're a fan too, up your pasta salad game this summer with this amazing Greek Tortellini Salad. This easy recipe is a fun twist on the party classic, and it's guaranteed to be a hit with you and everyone else who tries it!
You'll love this pasta salad's bold, sunny flavors ... the same one's you'll find in the classic Greek Salad! This scrumptious recipe pairs yummy cheese tortellini with fresh, crunchy veggies, briny kalamata olives, tangy feta cheese, and a dressing that tastes like pure sunshine. It's perfect for spring, summer, or anytime you need a little pick-me-up.
Even better, this easy Tortellini Pasta Salad recipe is ready fast and doesn't require a lot of cooking time (perfect for hot, sunny days). It makes a wonderful main course, but it's also a crowd-pleasing side dish for summer parties and barbecues.
Are you ready to give this easy recipe a try? Then, keep reading for all the delicious details!
Ingredients
This pasta salad uses simple, fresh ingredients! Here’s what you’ll need:
- Pasta - You can experiment with different tortellini flavors for this recipe, but I think cheese pairs best with the other ingredients. I used this Buitoni Tortellini (which is easy to find in almost any grocery stores), and it was delicious. If you have access to freshly-made pasta from an Italian grocer or specialty store, then use that.
- Veggies - This recipe uses a combination of fresh vegetables: tomatoes, red onions, bell peppers, and cucumbers.
- Feta - Tangy feta cheese gives this recipe it's classic Greek taste.
- Olives - Tasty kalamata olives add a wonderful, briny boost-of-flavor.
- Parsley - Fresh parsley adds a punch of fresh flavor. Other herbs, such as oregano or dill can also be used.
- Dressing - This recipe features a homemade Greek Vinaigrette Dressing that's so delicious ... and easy to make, too!
You'll Also Need
You'll need a large pot to cook the pasta, a sharp knife to prep the veggies, and large bowl to mix everything together. A microplane zester is also super helpful for zesting the lemon.
How to Make Greek Tortellini Salad
This sunny salad couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cook the pasta. Start by cooking the tortellini in a large pot of boiling, salted water until it's al dente. Once the pasta is done cooking, drain it, then rinse it well with cold water. This cool off the tortellini so it doesn't continue cooking, and it rinses off the starch, which will keeps. the pasta from sticking together. Tip: Stuffed pasta is fairly tender, so avoid overcooking it.
- Make the dressing. While the pasta cooks, make the dressing by whisking together the olive oil, lemon juice + zest, red wine vinegar, garlic, oregano, and sugar in a small bowl. Season generously to taste with salt and pepper. Tip: A microplane zester is my go-to tool for zesting citrus (and grating ginger, hard cheese, etc.). Hold the microplane upside down over the lemon while zesting, and it will “catch” the zest.
- Prep the veggies + feta. Once the vinaigrette is done, you'll want to crumble the feta and chop / slice the vegetables. While prepping the veggies, keep in mind that you want everything to be about the same size. This makes the salad prettier to look at and easier to eat. Tip: I recommend starting with a block of feta, rather than pre-crumbled feta. Chop it into little cubes (my preference) or crumble it.
- Mix everything together. To finish the salad, combine the tortellini, veggies, olives, and feta in a large bowl. Drizzle the Greek dressing over the top, then mix gently. I like to use two woods spoons for this, and mix from the bottom of the bowl. Make sure to taste the salad, then season to taste with more salt and pepper, if needed.
And that's it ... you're beautiful, delicious Greek Tortellini Salad is ready to eat! Wasn't that easy? This pasta salad makes a great main dish, or you can serve it in smaller portions as a side dish ... perfect for dinner and all those summer BBQs.
Storage
Store any leftover pasta salad in an airtight container in your refrigerator. It will stay fresh for three to four days.
Related Recipes
Looking for more pasta salad recipes? Try my Easy Pasta Salad (only 4 ingredients!), Vegan Pasta Salad, Italian Pasta Salad, Cold Asian Noodle Salad, Greek Pasta Salad, Southwest Pasta Salad, or Kale Pasta Salad next! You'll also love these Greek inspired dishes:
- Fried Feta Saganaki
- Grilled Halloumi Salad
- Greek Quinoa Salad
- Greek Coleslaw with Lemon and Feta
- Layered Greek Hummus Dip
- Greek Veggie Burgers
- Baked Feta Appetizer with Roasted Tomatoes and Olives
And if you're as obsessed with tortellini as I am, check out my Creamy Tomato Tortellini Soup and my Creamy Spinach Artichoke Soup with Tortellini, too!
Greek Tortellini Salad
Ingredients
- 1 (20-ounce) package cheese tortellini
For Dressing:
- ¼ cup + 2 tablespoons extra virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- 1 large clove garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- salt
- pepper
Other Ingredients:
- 1 pint grape tomatoes, halved or quartered (depending on size)
- ½ red onion, chopped and rinsed under cold water
- 1 English cucumber, quartered and sliced
- 1 bell pepper, chopped
- 8 ounces feta cheese, diced (or crumbled)
- ½ cup halved Kalamata olives
- ¼ cup chopped Italian parsley
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook until al dente.
- Drain tortellini, then rinse well with cold water.
- While pasta is cooking, whisk dressing ingredients (olive oil through sugar) in a small bowl. Season generously with salt and pepper to taste.
- Place tortellini, tomatoes, onion, cucumber, bell pepper, feta, olives, and parsley in a large bowl. Drizzle with dressing, then mix gently to combine.
- Serve immediately or refrigerate until ready to eat. Enjoy!
Nutrition
