If you’re on the hunt for a pasta salad that bursts with flavor and offers a delightful twist on the classics, this Greek Tortellini Pasta Salad Recipe will quickly become your new go-to. This dish brilliantly combines tender, cheesy tortellini with fresh Mediterranean staples like juicy cherry tomatoes, crisp cucumber, briny olives, and tangy feta cheese—all tossed in a zesty, homemade Greek dressing. Whether you’re packing a lunch, hosting a barbecue, or bringing something special to a potluck, this salad is refreshingly vibrant and incredibly satisfying.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients is all it takes to create a Greek Tortellini Pasta Salad Recipe that’s bursting with color, texture, and flavor. Every element plays its part, from the creamy feta adding tang to the fresh parsley giving a bright finish.
- Cheese tortellini (20 ounces): Fresh or refrigerated tortellini works best for a tender, cheesy bite.
- Cherry tomatoes (1 cup, halved): These bring a sweet juiciness that balances the saltier ingredients.
- Cucumber (1 cup, diced): Adds crunch and a cool, refreshing texture.
- Red onion (½ cup, thinly sliced): Gives sharpness and a beautiful purple hue.
- Kalamata olives (½ cup, pitted and halved): Infuses the salad with a signature briny Mediterranean tang.
- Feta cheese (½ cup, crumbled): Provides a creamy, tangy element that ties all flavors together.
- Fresh parsley (¼ cup, chopped): Brightens the dish with a fresh herbal note.
- Olive oil (¼ cup): The base of the dressing, offering richness and smoothness.
- Red wine vinegar (2 tablespoons): Adds subtle acidity to balance the olive oil.
- Lemon juice (1 tablespoon): Freshens and lightens up the dressing perfectly.
- Dried oregano (1 teaspoon): Classic Greek herb that enhances the salad’s authenticity.
- Garlic clove (1, minced): Adds a savory depth to the dressing.
- Salt and black pepper (to taste): Essential seasonings for bringing all flavors to life.
How to Make Greek Tortellini Pasta Salad Recipe
Step 1: Cook and Cool the Tortellini
Start by cooking your cheese tortellini according to the package instructions—usually boiling for about 7 minutes until tender but not mushy. Once cooked, drain and rinse the pasta under cold water. This important step cools the tortellini quickly to prevent overcooking and also keeps the salad refreshing and perfect for serving cold.
Step 2: Whisk Together the Dressing
In a small bowl, combine olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and fresh black pepper. Whisk everything together until fully emulsified. This dressing is the heart of the Greek Tortellini Pasta Salad Recipe, bringing a tangy, herby zing that coats every bite.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, add the cooled tortellini along with the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta, and chopped fresh parsley. This colorful combination ensures every forkful is a delightful medley of textures and Greek-inspired flavors.
Step 4: Toss and Chill
Pour the freshly made dressing over the salad ingredients, then toss gently but thoroughly to combine all the flavors. For best results, refrigerate your salad for at least 30 minutes before serving. This resting period allows all the flavors in this Greek Tortellini Pasta Salad Recipe to mingle and develop beautifully.
How to Serve Greek Tortellini Pasta Salad Recipe
Garnishes
Enhance presentation and flavor by sprinkling extra crumbled feta or a handful of chopped fresh parsley right before serving. You can even add a few lemon wedges on the side for a fresh citrus pop that guests can squeeze over their salad.
Side Dishes
This salad pairs wonderfully with grilled meats such as chicken or lamb, or alongside warm pita bread and hummus for a fully Mediterranean-inspired meal. It’s also fantastic as a stand-alone lunch when you add a protein like grilled chicken or chickpeas for added heartiness.
Creative Ways to Present
For a fun twist, serve this Greek Tortellini Pasta Salad Recipe in individual mason jars for parties or pack it as a grab-and-go lunch. Layer the dressing at the bottom and salad on top to keep ingredients fresh until you’re ready to enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Tortellini Pasta Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving to redistribute the dressing and refresh the flavors.
Freezing
Because of the fresh vegetables and dressing, freezing is not recommended as it can affect texture and flavor. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is meant to be served cold, so reheating is not necessary or advised. Instead, simply take it out of the fridge and let it sit for a few minutes to take off the chill if preferred.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While tortellini adds a wonderful cheesy texture, you can substitute with other small pasta shapes like rotini or penne. Just note that the flavor profile will be slightly different.
How can I make this recipe vegan?
To make a vegan-friendly version, swap out the cheese tortellini for a vegan pasta and omit the feta or use a plant-based feta alternative. The dressing as written is vegan, so no changes needed there.
Is this salad suitable for meal prep?
Yes, this salad holds up well in the fridge for several days, making it a fantastic meal prep option. Just keep in mind to store it tightly in an airtight container to keep the flavors fresh.
Can I add proteins to make it more filling?
Definitely! Adding grilled chicken, shrimp, or chickpeas boosts the protein content and makes this salad a complete meal perfect for lunch or dinner.
What can I do if I don’t have Kalamata olives?
If Kalamata olives aren’t available, you can substitute with black olives or green olives, but keep in mind the flavor will be milder and less briny compared to the classic Greek taste.
Final Thoughts
This Greek Tortellini Pasta Salad Recipe is one of those dishes that feels both special and effortlessly easy to whip up. The melody of Mediterranean flavors combined with the comforting bite of cheese tortellini makes it a crowd-pleaser every time. I encourage you to try making this at home—the vibrant colors and fresh ingredients will brighten your table and your day!
Print
Greek Tortellini Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Greek-Inspired
- Diet: Vegetarian
Description
Greek Tortellini Pasta Salad is a vibrant and hearty twist on traditional pasta salad, combining cheesy tortellini with classic Mediterranean ingredients like cherry tomatoes, cucumber, olives, and feta. Tossed in a zesty homemade Greek dressing, it’s perfect for potlucks, BBQs, or a quick and flavorful lunch.
Ingredients
Pasta and Vegetables
- 20 ounces cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red onion (thinly sliced)
- ½ cup Kalamata olives (pitted and halved)
Cheese and Herbs
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley (chopped)
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Cook the Tortellini: Cook tortellini according to package instructions, usually boiling them in salted water for about 7 minutes until tender. Drain and rinse under cold water to cool and stop the cooking process.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined to create a zesty Greek dressing.
- Combine Salad Ingredients: In a large bowl, add the cooled tortellini, cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Mix gently to combine all ingredients evenly.
- Toss with Dressing: Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients with the dressing evenly, ensuring all flavors meld together.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to develop and meld beautifully. Serve chilled as a refreshing and hearty dish.
Notes
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the fridge for up to 3 days—just toss before serving.
