I remember the first time I brought this Greek Tortellini Pasta Salad to a summer potluck. The table was already full of the usual suspects: potato salad, coleslaw, deviled eggs, but this one? It disappeared before I even had a chance to sneak a second helping. That was the moment I realized something magical happens when you take a classic pasta salad and give it a Mediterranean spin.
What makes this recipe so special is that it blends hearty cheese tortellini with all the vibrant flavors of a Greek salad, briny Kalamata olives, juicy cherry tomatoes, crisp cucumber, and a tangy homemade vinaigrette that pulls everything together. And then, of course, there’s the feta. I mean, what would a Greek-inspired dish be without feta?
This salad has become one of my go-to recipes, especially when I’m entertaining or heading to a family gathering. It’s quick to make, endlessly customizable, and always gets rave reviews. Plus, it holds up well in the fridge, making it a perfect make-ahead option for meal prep or picnics. Whether you’re serving it as a light main course or a refreshing side, it brings a little sunshine to every bite.
Essential Elements
At its core, this salad is a celebration of fresh, bold flavors wrapped around soft, cheesy tortellini. The tortellini acts as a hearty base, while the cherry tomatoes and cucumbers add crunch and sweetness. Red onions give it a bit of bite, and the olives and feta bring that unmistakable Greek flavor.
The homemade dressing is what elevates it, it’s not just olive oil and vinegar. Dijon mustard adds a touch of creaminess and depth, oregano gives it that Mediterranean soul, and a hint of garlic ties it all together. It’s simple, clean, and totally addictive.
Why You’ll Love This Recipe
- Fast and fuss-free: You can have this salad prepped and ready in under 30 minutes, which is a huge win on busy days.
- Packed with flavor: Every bite has something different, creamy cheese, fresh herbs, juicy tomatoes, or that sharp pop of onion.
- Make-ahead friendly: It tastes even better after it sits in the fridge for a bit, making it perfect for meal prep or parties.
- Customizable: Don’t like olives? Leave them out. Want more protein? Add grilled chicken. This salad plays well with variations.
- Perfect for any season: While it’s especially great in the summer, I’ve made it during the colder months to bring a little brightness to the table.
Whether you’re feeding your family on a weeknight or hosting a backyard BBQ, this salad fits right in. It’s light but satisfying and feels a little fancy without actually being fussy.
Ingredients You’ll Need:
- 1 (20 oz) package cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Dressing:
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper, to taste
Preparation
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3–5 minutes if you’re using fresh. Be careful not to overcook. Drain and rinse with cold water to stop the cooking and cool them quickly. Set aside.
Step 2: Prep the Veggies
While the tortellini is cooking, take a few minutes to prep your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Place everything in a large mixing bowl.
Step 3: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, Dijon mustard, oregano, minced garlic, salt, and black pepper. Give it a taste and adjust the seasoning if needed.
Step 4: Assemble the Salad
Add the cooled tortellini to the bowl with the chopped veggies. Toss in the crumbled feta cheese and fresh parsley. Pour the dressing over the top and toss everything gently until well coated.
Step 5: Chill and Serve
While you can serve the salad immediately, it’s even better if you let it chill in the fridge for 30 minutes to let the flavors meld. Just give it a quick toss before serving and garnish with extra parsley or a little more feta if you like.
Variations
One of the best things about this Greek Tortellini Pasta Salad is how adaptable it is. Whether you’re making it for dietary needs or just switching things up with what’s in your fridge, here are some easy ways to put your own twist on it:
- Add protein: Toss in grilled chicken, chickpeas, or even shrimp for a more filling main dish version.
- Make it vegan: Use a plant-based tortellini and swap the feta for a vegan alternative or omit it entirely. The flavors from the dressing and olives are bold enough to carry the dish.
- Swap the pasta: If you don’t have tortellini, go for bowtie, rotini, or even orzo. It won’t have the cheesy filling, but it will still be delicious.
- Try a different cheese: Goat cheese or even shaved Parmesan can work beautifully in place of feta if you want a different flavor profile.
- Add crunch: Toss in some pine nuts, roasted chickpeas, or sunflower seeds right before serving for added texture.
- Use store-bought dressing: While homemade dressing adds a personal touch, your favorite bottle of Greek or Italian vinaigrette can save time in a pinch.
The possibilities are endless, and this recipe is very forgiving. Feel free to experiment based on your preferences and pantry.
How to Serve
This pasta salad is incredibly versatile, and you can serve it in several ways depending on the occasion:
- Main dish: Serve a large portion in a wide, shallow bowl with some warm pita bread or a side of hummus for a light, complete meal.
- Side salad: It pairs perfectly with grilled chicken, lamb kebabs, or even a simple piece of salmon. The flavors complement any Mediterranean-style protein beautifully.
- Lunch prep: Portion into meal prep containers and refrigerate for up to four days. It’s just as good chilled, making it ideal for work or school lunches.
- Picnic favorite: Because it’s served cold and doesn’t require reheating, it’s a natural fit for BBQs, picnics, and potlucks.
- Party platter: Arrange it on a platter surrounded by cucumber slices, feta chunks, and fresh dill for a more eye-catching presentation at gatherings.
If you’d like a beverage pairing, this salad goes well with sparkling water with lemon.
Recipe Tips
Here are a few helpful tips to make this salad even easier and more delicious:
- Cool the tortellini properly: After draining, rinse the tortellini under cold water to stop the cooking and prevent it from getting mushy.
- Dress just before serving: If you’re making it ahead of time, store the dressing separately and toss it in right before serving for the freshest texture.
- Use high-quality olive oil: Because the dressing is so simple, a good olive oil really enhances the flavor.
- Let it chill: Giving it at least 30 minutes in the fridge before serving helps the flavors meld. It tastes even better after a few hours.
- Double the batch: This salad disappears fast, consider making a double batch if you’re feeding a crowd or want leftovers.
- Toss gently: Be gentle when mixing to avoid breaking up the tortellini or squashing the vegetables.
Cooking Note
- Tortellini can be fresh or frozen. If using frozen, adjust your cooking time according to the package.
- Don’t overcook the pasta. You want it tender but firm enough to hold up in the salad.
- Red onion adds sharpness, but can be soaked in cold water for 10 minutes if you prefer a milder flavor.
- Store leftovers in an airtight container in the fridge. Best enjoyed within 3 days.
- This salad doesn’t freeze well due to the pasta and veggies losing texture after thawing.
Nutritional Information
Calories: ~350 per serving
Protein: ~12g
Sodium: ~480mg
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
FAQs
1. Can I make this salad ahead of time?
Yes! In fact, it tastes even better after it’s had time to chill and let the flavors blend. You can make it up to a day in advance. Just store it in an airtight container in the fridge and toss it gently before serving.
2. What’s the best tortellini to use?
Use cheese tortellini for a creamy, rich bite in every forkful. Both fresh and frozen versions work. If using frozen, be sure to cook according to package directions and cool completely before mixing with the other ingredients.
3. How can I make this more filling?
Add protein like grilled chicken, chickpeas, or canned tuna. You can also bulk it up with extras like avocado slices, marinated artichoke hearts, or even cooked quinoa for a more nutrient-dense version.
Conclusion
This Greek Tortellini Pasta Salad is the kind of recipe that sneaks up on you; it’s so easy to make, yet it feels like something you’d be served on a sun-drenched terrace in Santorini. It’s fresh, satisfying, and loaded with all the bold, zesty flavors you expect from Mediterranean dishes. Whether you’re throwing it together for a lazy summer dinner, prepping it for a week of lunches, or bringing it to your next potluck, it never fails to impress.
I love how this dish balances indulgence with brightness. The tortellini gives it a comfort-food vibe, while the veggies and homemade dressing keep it light and refreshing. It’s truly a celebration of good ingredients and simple cooking done right.
Try it once, and you’ll probably end up making it all summer long. And if you find your own fun twist, whether it’s extra olives, roasted peppers, or grilled chicken, don’t forget to come back and let me know in the comments. I’d love to hear how you make it your own.
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Greek Tortellini Pasta Salad
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need:
- 1 (20 oz) package cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Dressing:
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3–5 minutes if you’re using fresh. Be careful not to overcook. Drain and rinse with cold water to stop the cooking and cool them quickly. Set aside.
Step 2: Prep the Veggies
While the tortellini is cooking, take a few minutes to prep your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Place everything in a large mixing bowl.
Step 3: Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, Dijon mustard, oregano, minced garlic, salt, and black pepper. Give it a taste and adjust the seasoning if needed.
Step 4: Assemble the Salad
Add the cooled tortellini to the bowl with the chopped veggies. Toss in the crumbled feta cheese and fresh parsley. Pour the dressing over the top and toss everything gently until well coated.
Step 5: Chill and Serve
While you can serve the salad immediately, it’s even better if you let it chill in the fridge for 30 minutes to let the flavors meld. Just give it a quick toss before serving and garnish with extra parsley or a little more feta if you like.
Nutrition
- Calories: 350
- Sodium: 480
- Protein: 12