If you’re on the hunt for a vibrant, crowd-pleasing dish that bursts with Mediterranean flavors and comes together in a snap, look no further than this Greek Tortellini Pasta Salad. Imagine pillowy cheese tortellini tossed with juicy tomatoes, crisp cucumber, briny olives, and creamy feta, all wrapped in a zesty homemade dressing. It’s a colorful, easy-to-make salad that’s hearty enough for a main course yet perfect as a side for your next picnic, potluck, or sunny weeknight dinner.
Ingredients You’ll Need
Each ingredient in this Greek Tortellini Pasta Salad earns its spot on the guest list, bringing fresh flavor, irresistible texture, and beautiful color. These essentials work together to create a salad that feels both comforting and bright—like a Greek summer in every bite.
- Cheese Tortellini (20-ounce package): The heart of the salad, these tender pasta pockets add satisfying richness and soak up all the dressing flavors.
- Cherry Tomatoes (1 1/2 cups, halved): Juicy and sweet, they lend bursts of freshness and gorgeous pops of color.
- Cucumber (1, diced): Cool, crisp, and hydrating, cucumber balances the briny elements and adds crunch.
- Red Bell Pepper (1, chopped): For a subtle sweetness and vibrant crunch that makes every forkful lively.
- Red Onion (1/2, finely diced): Adds zing and a little bite, which mellows as the salad chills.
- Kalamata Olives (1/2 cup, pitted and sliced): Briny, bold, and utterly Mediterranean—they’re essential for that authentic Greek flair.
- Feta Cheese (1/2 cup, crumbled): Creamy, tangy, and salty, feta brings this salad together and pairs beautifully with the dressing.
- Fresh Parsley (1/4 cup, chopped): A burst of green that adds freshness and a mild herbal note.
- Olive Oil (1/3 cup): The silky base of the dressing, infusing the salad with classic Mediterranean richness.
- Red Wine Vinegar (3 tablespoons): For brightness and a signature tangy punch in the dressing.
- Garlic (1 clove, minced): Just a touch, for savory depth and aroma.
- Dried Oregano (1 teaspoon): This classic Greek herb gives the dressing its unmistakable character.
- Dijon Mustard (1/2 teaspoon): Helps emulsify the dressing and adds subtle complexity.
- Salt (1/2 teaspoon): Enhances every flavor in the bowl.
- Black Pepper (1/4 teaspoon): For a gentle kick that rounds out the dressing.
How to Make Greek Tortellini Pasta Salad
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook just until al dente, following the package instructions (usually about 7–9 minutes). Once cooked, drain the tortellini and rinse thoroughly under cold water—this stops the cooking process and cools the pasta quickly, so you don’t end up with a warm salad.
Step 2: Prep the Veggies and Cheese
While the tortellini cools, get all your veggies and toppings ready. Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, finely dice the red onion, slice the Kalamata olives, crumble the feta, and chop the parsley. Having everything prepped and ready means assembly is a breeze, and you get the perfect mix of flavors in every bite.
Step 3: Make the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Whisk or shake until the dressing is smooth and emulsified. This zesty blend is what transforms your salad from good to completely irresistible.
Step 4: Assemble the Salad
In a large mixing bowl, add the cooled tortellini, vegetables, olives, feta cheese, and parsley. Pour the dressing over the top and gently toss to coat everything evenly. Take care not to break up the tortellini—gentle folding is key for beautiful presentation.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes. This short chill time lets all those bold flavors meld together, making every spoonful even tastier. When you’re ready to serve, give the salad a gentle toss and taste for seasoning—add an extra sprinkle of salt or pepper if you like.
How to Serve Greek Tortellini Pasta Salad
Garnishes
The right garnish can make this Greek Tortellini Pasta Salad even more special. Try a final shower of fresh parsley, a crumble of extra feta, or a few extra sliced olives on top. A drizzle of olive oil just before serving adds gloss and a little extra flavor punch.
Side Dishes
This salad is wonderfully versatile. Serve it alongside grilled chicken, fish, or lamb for a complete Mediterranean meal. It also pairs beautifully with warm pita bread, hummus, or a crisp green salad for a satisfying vegetarian spread.
Creative Ways to Present
For a fun twist, serve Greek Tortellini Pasta Salad in individual jars or cups for picnics or parties—these portable portions look adorable and make serving a breeze. Or, turn it into a main dish by topping with grilled shrimp or chickpeas. You can even stuff it into pita pockets for a fresh, hearty lunch on the go.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the salad in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, and some say it’s even tastier the next day as the flavors continue to meld.
Freezing
Freezing Greek Tortellini Pasta Salad isn’t recommended, as the fresh veggies and cheese lose their texture after thawing. For best results, enjoy this salad fresh or within a few days of making it.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer it slightly warmer, let it sit out for 15–20 minutes before serving to take the chill off.
FAQs
Can I make Greek Tortellini Pasta Salad the night before?
Absolutely! In fact, making it ahead of time is a great idea. The salad tastes even better after a few hours in the fridge, allowing the flavors to blend beautifully. Just give it a gentle toss before serving.
What protein can I add to make it a main dish?
For extra heartiness, grilled chicken, shrimp, or even chickpeas are fantastic additions. These proteins complement the Mediterranean ingredients and make the salad filling enough for a main course.
Is there a way to make this salad healthier?
Definitely! Swap regular cheese tortellini for whole wheat or spinach tortellini, and consider adding more fresh veggies like spinach or arugula. You can also use reduced-fat feta if you prefer.
Can I substitute the red wine vinegar?
If you don’t have red wine vinegar on hand, try using white wine vinegar or fresh lemon juice for a slightly different but equally delicious tang in your dressing.
How can I keep the tortellini from sticking together?
After cooking, rinse the tortellini under cold water to cool it quickly and prevent sticking. Tossing it with a small drizzle of olive oil before mixing with the other ingredients also helps keep the pasta separate and silky.
Final Thoughts
This Greek Tortellini Pasta Salad is truly a celebration of flavor, color, and simplicity. Whether you’re making it for a summer picnic, a potluck with friends, or a quick weeknight dinner, it’s sure to become a favorite in your kitchen. Give it a try—you’ll be amazed at how easy and delicious a Mediterranean-inspired pasta salad can be!
