Greek Tortellini Pasta Salad Recipe

vibrant tortellini pasta salad with pesto, tomatoes, and mozzarella in a white bowl

Greek Tortellini Pasta Salad Recipe

This refreshing Greek tortellini pasta salad combines cheese-filled pasta, fresh cucumbers, juicy tomatoes, briny olives, and creamy feta tossed in a tangy Greek vinaigrette. Ready in just 15 minutes, it’s the ultimate Mediterranean-inspired summer dish that works as a side or a complete meal.

No ratings yet

Print Pin

Course: Main Course, Salad, Side Dish

Cuisine: Greek, Mediterranean

Prep Time: 10

Cook Time: 5

Chill Time: 30

Total Time: 45

Servings: servings

Calories: 390kcal

Cost: $12–15

Equipment

Large mixing bowl
Fine-mesh strainer
Whisk
Chef’s knife
Cutting board

Ingredients

For the Salad Base

1 pound cheese tortellini fresh or frozen
1 large cucumber diced
2 cups cherry tomatoes halved
½ red onion thinly sliced
1 cup kalamata olives pitted and halved
8 oz feta cheese crumbled
¼ cup fresh parsley chopped
2 tablespoon fresh dill chopped

For the Greek Vinaigrette

⅓ cup extra virgin olive oil
3 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Boil tortellini until al dente, drain, rinse under cold water.
Dice cucumber, halve tomatoes, slice onion.
Whisk olive oil, vinegar, lemon juice, garlic, oregano, salt, pepper.
Toss tortellini with vegetables, vinaigrette, feta, parsley, dill.
Refrigerate 30 minutes, then serve cool.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition