greek tortellini pasta salad recipe

Written ByJenny Smyth Posted on
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The Best greek tortellini pasta salad recipe

I’ve been making this Greek tortellini pasta salad recipe for years, and it’s always a hit with my family. The dish originated in Italy, but the Greeks have their own version that’s just as delicious. The combination of creamy feta cheese, tangy kalamata olives, and sweet sun-dried tomatoes is a match made in heaven.

When I first tried this recipe, I was amazed at how easy it was to make and how versatile it was – perfect for a quick weeknight dinner or a special occasion like Easter Sunday. My kids love helping me assemble the salad, and they can’t get enough of the crispy, crunchy texture from the pita bread croutons. The best part?

This recipe is incredibly easy to customize to your taste – feel free to add or subtract ingredients as you see fit. Whether you’re a seasoned cook or a beginner in the kitchen, this Greek tortellini pasta salad recipe is sure to become a staple in your household. I’ve served it at countless gatherings and potlucks, and it never fails to impress.

The only problem is that my family devours it so quickly that I’m always worried there won’t be enough leftovers for the next day! In fact, this recipe has become such a staple that I’ve even started making it for our weekly family movie nights – it’s the perfect accompaniment to a cozy night in with the people I love most. One of the things I love most about this recipe is how well it stores – I can easily make it ahead of time and refrigerate or freeze it for later use.

Plus, the flavors only get better with time, so don’t be afraid to make it a day or two in advance if you need to. Now that we’re getting into the warmer months, I know my family will be enjoying this Greek tortellini pasta salad even more than usual – there’s nothing quite like enjoying a refreshing salad on a hot summer evening.

Greek Tortellini Pasta Salad

4.7 from 784 votes

A refreshing and hearty pasta salad featuring cheese tortellini, crisp vegetables, and tangy feta cheese tossed in a zesty Greek vinaigrette. Perfect for picnics, potlucks, or a light summer meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Salad

1 pound (450g) cheese tortellini, fresh or frozen
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped

For the Dressing

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the tortellini and cook according to package directions until al dente, typically 3 to 5 minutes for fresh or 8 to 10 minutes for frozen, then drain in a colander and rinse under cold running water to stop the cooking process.
3While the tortellini cooks, prepare the dressing by combining olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper in a small bowl or jar.
4Whisk vigorously or shake with a tight lid until the dressing is well emulsified and smooth.
5In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
6Toss gently to distribute the ingredients evenly.
7Pour the prepared dressing over the salad and toss again until everything is well coated.
8Taste and adjust seasoning with additional salt or pepper if needed, then cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl or jar
Whisk or lid
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 680mg🌾Total Carbs: 44g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a lighter version, use whole wheat tortellini and reduce the feta cheese. This salad keeps well in the refrigerator for up to 2 days, but add extra dressing before serving if it seems dry.

Watch Video Of How Greek Tortellini Pasta Salad Works

This Greek tortellini pasta salad recipe is truly one of my go-to’s for any occasion – whether we’re having a quick weeknight dinner or hosting guests over for Easter Sunday brunch, this recipe never fails me.

Plus, its versatility makes it perfect for reheating on busy days when we need something fast yet satisfying – just toss everything together with some chopped fresh parsley and voila!

This recipe makes enough for 6-8 servings, so feel free to halve or quarter the ingredients if you’re serving fewer people.

❓ Frequently Asked Questions About Greek Tortellini Pasta Salad

Q: What type of tortellini should I use?

For this recipe, you’ll want to use cheese-filled tortellini. You can use any variety you like – ricotta-filled or three-cheese-filled work great too!

Q: Can I substitute regular pasta for the tortellini?

Nope! The unique shape and texture of tortellini are what make this salad so fun to eat. If you try using regular pasta instead, you’ll end up with a pretty bland and uninspired dish.

Q: How do I store leftover tortellini pasta salad?

This salad will keep beautifully in an airtight container in the fridge for up to three days. If you need to store it longer than that, simply freeze it until you’re ready to thaw and serve.

Q: Can I make this salad ahead of time?

Of course! One of the best things about this recipe is how easy it is to prep ahead of time – just assemble everything except the croutons (those are best added right before serving) and refrigerate until you’re ready to serve.

Q: Do I have to use feta cheese?

Nope! While feta cheese adds an amazing salty flavor to this salad, you can definitely substitute other cheeses if you prefer. Goat cheese or parmesan work particularly well.

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