If you’re looking to brighten up your next meal with bursts of Mediterranean flavor, you’ve got to try this Greek Tortellini Pasta Salad! This dish takes everything you love about a Greek salad—juicy tomatoes, crisp cucumbers, briny olives, fresh herbs, and tangy feta—and marries it with pillowy cheese tortellini for a pasta salad that’s hearty, colorful, and incredibly satisfying. Whether you’re planning a picnic, prepping for a weekday lunch, or bringing a potluck showstopper, its zippy homemade dressing and versatile ingredients make this recipe truly unforgettable.
Ingredients You’ll Need
One of the reasons this Greek Tortellini Pasta Salad is so irresistible is its wonderful mix of simple, vibrant ingredients. Each component plays a key role—bringing color, crunch, creaminess, or tang, making every forkful a perfect bite. Here’s what you’ll need and why:
- Cheese tortellini (1 20-ounce package): These tender, cheese-filled pasta morsels are the hearty backbone of this salad, soaking up flavor and adding a satisfying bite.
- Cherry tomatoes (1 cup, halved): Bursting with sweetness and color, they offer juiciness and a pop of freshness in every mouthful.
- Cucumber (1 cup, diced): Crisp, cool, and refreshing, cucumber brings essential crunch to balance the soft pasta and creamy cheese.
- Kalamata olives (1/2 cup, sliced): Their briny, deep flavor instantly adds a true Greek flair and a hint of saltiness.
- Feta cheese (1/2 cup, crumbled): Creamy and tangy, feta is the salty-smooth star that brings the Greek Tortellini Pasta Salad together.
- Red onion (1/4 cup, thinly sliced): A little bit goes a long way for zest and color; soak in cold water for a few minutes if you want a milder bite.
- Fresh parsley (1/4 cup, chopped): Brings that pop of herbal brightness and a pretty, grassy-green finish.
- Olive oil (1/3 cup): The base of your dressing, imparting richness and luscious mouthfeel.
- Red wine vinegar (2 tablespoons): Adds the ideal amount of tang that wakes up every other flavor in the bowl.
- Dried oregano (1 teaspoon): Classic Greek herb, lending an earthy, aromatic touch to the dressing.
- Garlic (1 clove, minced): For that warming, savory kick you expect from a Mediterranean salad.
- Salt and black pepper (to taste): A simple seasoning duo that helps all the other ingredients shine.
How to Make Greek Tortellini Pasta Salad
Step 1: Cook and Cool the Tortellini
Start by cooking your cheese tortellini according to the package directions. Aim for that perfect al dente texture so they hold up beautifully in the salad. Once they’re done, drain and rinse the pasta under cold water—this not only stops the cooking but also cools the tortellini quickly, which is key for keeping the salad crisp and refreshing. Let them drain fully so your salad doesn’t end up watery.
Step 2: Whisk Up the Dressing
While the tortellini cool, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, and a good pinch of salt and black pepper in a small bowl or a jar with a tight lid. Shake or stir until the dressing is emulsified. This zingy Greek-inspired dressing is what ties the salad together, so taste and adjust the seasoning as you like—add an extra sprinkle of oregano for earthiness or a bit more vinegar if you crave tang.
Step 3: Assemble the Salad
In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, diced cucumber, sliced kalamata olives, thin red onion, crumbled feta, and fresh parsley. Gently toss with clean hands or large spoons—take care not to break up the tortellini. Each ingredient should get evenly distributed and lightly blended without getting mushy.
Step 4: Dress and Chill
Pour your luscious homemade dressing over the mixture, and toss gently to ensure every ingredient is coated. This is where the Greek Tortellini Pasta Salad comes together—give it a little time to meld! Transfer to the refrigerator and let it chill for at least 30 minutes. This resting time allows the flavors to deepen and the pasta to absorb all that herby, garlicky dressing.
Step 5: Taste and Serve
Once chilled, give the salad a gentle toss, taste again for salt and pepper, and you’re ready to serve. You can enjoy it cold for maximum refreshment or let it sit out and come to room temperature for a more intense flavor profile. Either way, every bite is packed with summer flavor!
How to Serve Greek Tortellini Pasta Salad
Garnishes
A final flourish can make your Greek Tortellini Pasta Salad truly special. Try a sprinkle of extra crumbled feta, a handful of chopped fresh herbs like dill or mint for brightness, or even a few more sliced olives on top. A crack of fresh black pepper or a lemon wedge for squeezing adds restaurant-worthy freshness right at the table.
Side Dishes
This salad is wonderfully versatile! If you’re serving it as a main, pair with warm pita or toasted sourdough for scooping. For a full Greek-inspired spread, offer bowls of tzatziki, grilled chicken or shrimp, or a simple chickpea salad. It fits in at potlucks, barbecue spreads, or as a zippy side alongside grilled meats and Mediterranean platters.
Creative Ways to Present
For parties, serve this Greek Tortellini Pasta Salad in small glass jars or individual cups for a fun, portable appetizer. Layer it in a trifle bowl for an eye-catching look at the colors, or add mini skewers of tortellini, cheese, and veggies for easy grabbing. It’s also excellent stuffed into pita pockets or on a bed of greens for a heartier lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Tortellini Pasta Salad keeps beautifully in an airtight container in the refrigerator for up to three days. If making ahead, you might want to reserve a bit of the dressing and add just before serving to keep everything fresh and lively. Stir gently before eating if you notice the salad settling.
Freezing
Unfortunately, Greek Tortellini Pasta Salad isn’t ideal for freezing. The fresh veggies and cheese tend to lose their texture and flavor once thawed, so it’s best enjoyed fresh or within a few days of making. If you need to prep in advance, you can cook the tortellini and mix the dressing separately, then combine shortly before serving.
Reheating
No reheating required! In fact, this salad truly shines when served cold or at room temperature. Just bring it out of the fridge about 15 minutes before serving to take the chill off, toss it to redistribute the dressing, and enjoy those flavors at their best.
FAQs
Can I add protein to this Greek Tortellini Pasta Salad?
Absolutely! Grilled chicken, shrimp, or chickpeas are delicious additions if you want to turn this into a more filling main dish. Simply mix them in with the other ingredients before adding the dressing for a protein boost without overpowering the classic flavors.
How far in advance can I make this salad?
You can make Greek Tortellini Pasta Salad up to a day in advance. In fact, letting the flavors mingle overnight makes it even tastier! Just give it a gentle toss before serving and perhaps add a bit more olive oil or feta if needed.
Can I substitute other vegetables?
Absolutely! This recipe is very flexible. Try adding bell peppers for extra crunch, artichoke hearts for a briny punch, or baby spinach for a touch of green. Just keep the overall proportions so the flavors balance nicely.
Is this salad good for picnics and potlucks?
Greek Tortellini Pasta Salad is made for sharing! It travels well, tastes great at room temperature, and doesn’t wilt like leafy salads, so it’s the perfect choice for outdoor gatherings and casual get-togethers.
What pasta can I use instead of tortellini?
If you don’t have tortellini, small stuffed pasta like ravioli or even sturdy shapes such as rotini or penne work well. Keep in mind, filled pastas give the salad extra richness and heartiness that elevates it above a typical pasta salad.
Final Thoughts
I hope you feel inspired to whip up a big bowl of this Greek Tortellini Pasta Salad soon! It’s a dish that never fails to impress—equal parts vibrant, hearty, and fresh. Simple to make, endlessly customizable, and bursting with Greek flavors, it’s sure to become a favorite at your table. Let me know how you make it your own!
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Greek Tortellini Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Greek-Inspired
- Diet: Vegetarian
Description
A delightful Greek-inspired tortellini pasta salad featuring cheese tortellini tossed with cherry tomatoes, cucumber, kalamata olives, feta cheese, and a zesty dressing. Perfect for picnics, potlucks, or a refreshing side dish.
Ingredients
Cheese Tortellini:
- 1 (20-ounce) package refrigerated cheese tortellini
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup kalamata olives (sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh parsley
Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook the Tortellini: Cook tortellini according to package directions. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: Whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper in a small bowl or jar.
- Combine Ingredients: In a large mixing bowl, toss together the cooled tortellini, cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley.
- Add Dressing: Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Chill the salad for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This salad holds up well for picnics or potlucks and can be made up to a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 35 mg
