Greek Tortellini Pasta Salad Recipe
If you’re searching for a bright, refreshing dish that practically shouts summer, this Greek Tortellini Pasta Salad belongs at the top of your must-make list. Tender cheese tortellini mingles with sweet cherry tomatoes, crisp cucumber, briny Kalamata olives, vibrant parsley, and tangy feta, all tossed together in a zesty homemade Greek dressing that brings the whole bowl to life. Whether you serve it at a backyard barbecue, as a quick weekday lunch, or as a potluck side, this Greek Tortellini Pasta Salad is sure to steal the show with its lively colors and Mediterranean flair.
Ingredients You’ll Need
This irresistible salad comes together with a handful of easy-to-find ingredients, each playing a starring role in the flavors, textures, and colors of the dish. Fresh veggies, cheese-packed pasta, and a simple homemade dressing work magic when tossed together in just the right way.
- Cheese tortellini (1 20-ounce package): The heart of your salad; use refrigerated or frozen tortellini for a soft, cheesy bite that holds up beautifully when tossed with all the fixings.
- Cherry tomatoes (1 cup, halved): Sweet and juicy, these add vivid color and a burst of freshness in every forkful.
- Cucumber (1/2 cup, diced): Crisp cucumber brings cool crunch and a classic Mediterranean touch.
- Kalamata olives (1/2 cup, halved): Rich, briny, and full of Greek flavor, these olives give depth and a savory pop to the salad.
- Red onion (1/4 cup, thinly sliced): A little goes a long way, giving sharpness and a lovely hint of purple throughout.
- Feta cheese (1/2 cup, crumbled): Creamy, salty, and delightfully tangy, feta is a Greek essential that melts into the salad for big flavor.
- Fresh parsley (2 tablespoons, chopped): Just a sprinkle of this green herb brightens up the whole dish and adds a garden-fresh aroma.
- Olive oil (1/4 cup): The backbone of the homemade dressing, for a silky, rich emulsion that clings to every piece of pasta and veg.
- Red wine vinegar (2 tablespoons): For punchy acidity in your dressing that wakes up all the other flavors.
- Dijon mustard (1 teaspoon): Adds a gentle heat and extra body to the vinaigrette.
- Garlic (1 clove, minced): The secret flavor booster! Fresh garlic infuses the dressing with subtle warmth.
- Dried oregano (1 teaspoon): Classic Greek seasoning that ties the salad together with herbaceous notes.
- Salt and pepper (to taste): For perfect seasoning that brings everything into balance.
How to Make Greek Tortellini Pasta Salad
Step 1: Cook the Tortellini
Bring a large pot of water to a gentle boil and cook your cheese tortellini according to package directions, aiming for perfectly al dente pasta. Once done, drain and rinse the tortellini with cold water to stop the cooking and cool them down quickly. This step sets the perfect foundation for your Greek Tortellini Pasta Salad and ensures the pasta doesn’t get sticky.
Step 2: Whisk the Homemade Greek Dressing
Grab a spacious bowl and whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, plus generous pinches of salt and pepper. The dressing will emulsify and thicken slightly, giving you a glossy vinaigrette that packs tons of tangy, savory, and herby flavor in every drop.
Step 3: Add Veggies and Parsley
Add your cooled tortellini right into the bowl of dressing, then pile in the halved cherry tomatoes, diced cucumber, Kalamata olives, red onion, and fresh parsley. Toss everything together until the salad looks evenly mixed and each piece gleams with that gorgeous dressing.
Step 4: Fold in the Feta Cheese
Sprinkle in the crumbled feta and use a soft touch to gently fold it into the salad. Feta has a delightful way of holding its shape while also melting into the dressing just a little, bringing a beautiful creaminess throughout your Greek Tortellini Pasta Salad.
Step 5: Chill and Serve
For the brightest, boldest flavor, cover and chill your salad for at least 30 minutes before serving. This gives all those Mediterranean flavors time to mingle and makes each bite even more refreshing. When ready, give everything a final toss and get ready for the compliments to start rolling in!
How to Serve Greek Tortellini Pasta Salad
Garnishes
Top your salad with a sprinkle of extra chopped parsley, a few more crumbles of feta, or a grind of freshly cracked black pepper for a restaurant-quality finish. If you want to lean into the Greek vibe, you can also add thin slices of lemon or a light drizzle of olive oil right before serving.
Side Dishes
This colorful salad loves friendly company! Pair it with grilled chicken, lamb skewers, warm pita, or a basket of crusty bread to soak up any extra dressing. For vegetarians, chickpea patties or a platter of roasted vegetables make perfect partners at the table with Greek Tortellini Pasta Salad.
Creative Ways to Present
For a fun twist, try serving your salad in hollowed-out bell peppers or on a large platter lined with crisp romaine leaves. You can also skewer the pasta and veggies for bite-sized appetizers, or layer everything in small jars for a portable picnic treat that shows off all those beautiful colors!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Greek Tortellini Pasta Salad in an airtight container in the refrigerator. It stays fresh and tasty for 2 to 3 days, making it ideal for meal prep or easy lunches. The flavors often get even better after a night in the fridge!
Freezing
While you can technically freeze tortellini, this salad is best enjoyed fresh or from the fridge. The veggies and feta tend to lose their snap and creaminess after freezing, so it’s not recommended to freeze Greek Tortellini Pasta Salad for best texture.
Reheating
This salad is always served cold or at room temperature, so no reheating required! If the salad has been in the fridge for a while, let it sit out for a few minutes before serving and give it a quick toss to redistribute the dressing.
FAQs
Can I make Greek Tortellini Pasta Salad a day ahead?
Absolutely! In fact, this salad gets even more delicious as it sits. Making it a day before your event allows the flavors to meld beautifully, so simply cover and refrigerate it until you’re ready to serve.
What protein can I add for a heartier meal?
Grilled chicken, shrimp, or even canned chickpeas are fantastic additions if you want to turn this side into a main meal. Just toss them in at the end, right along with the feta, for an all-in-one dish.
Can I use store-bought Greek dressing?
Yes! If you’re in a rush or short on ingredients, bottled Greek dressing is a quick and tasty shortcut. Pour enough to generously coat everything, and adjust salt, pepper, or extra herbs to your liking.
I don’t have tortellini. Can I use another pasta?
Sure thing! While cheese tortellini is the star, you can swap in cooked rotini, farfalle, or penne if you need. The salad will still be packed with Greek flavors, though those cheesy little pillows really make it special.
How can I make this salad gluten-free?
Look for gluten-free cheese tortellini in the refrigerated or frozen section. Most UK and US grocery stores now carry them, so you can still enjoy a gluten-free Greek Tortellini Pasta Salad without missing out on flavor or texture.
Final Thoughts
If you’re craving a salad that’s easy, vibrant, and exploding with Mediterranean goodness, give this Greek Tortellini Pasta Salad a try. It’s a celebration of color, flavor, and fun—just the thing to brighten up your table, whether it’s a weeknight dinner or a sunny summer potluck!
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Greek Tortellini Pasta Salad Recipe
- Total Time: 20 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Tortellini Pasta Salad is a refreshing and satisfying dish perfect for summer gatherings or a quick meal. Filled with cheese tortellini, cherry tomatoes, cucumbers, Kalamata olives, and feta cheese, all tossed in a flavorful homemade dressing, it’s a Mediterranean delight.
Ingredients
Cheese Tortellini Salad:
- 1 (20-ounce) package cheese tortellini (refrigerated or frozen)
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/2 cup Kalamata olives (halved)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Tortellini: Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Combine Ingredients: Add the cooled tortellini, cherry tomatoes, cucumber, olives, red onion, and parsley to the bowl. Toss until evenly coated with dressing.
- Finish and Chill: Gently fold in the feta cheese. Chill for at least 30 minutes before serving for the best flavor.
Notes
- You can use store-bought Greek dressing for a shortcut.
- Add grilled chicken or chickpeas for a heartier meal.
- Keeps well in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Main Course
- Method: Boiling
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
