If you love vibrant flavors and easy-to-make dishes that sparkle with Mediterranean charm, you are going to adore this Greek Tortellini Pasta Salad Recipe. It’s a delightful celebration of fresh vegetables, creamy feta, tangy olives, and tender cheese tortellini all tossed in a zesty, herb-infused dressing. Whether you’re prepping for a family picnic, a weeknight dinner, or a casual get-together, this salad balances hearty textures with bright freshness in every bite. It’s the kind of dish that feels like a warm hug and is guaranteed to become a fast favorite in your recipe rotation.
Ingredients You’ll Need
Gathering the ingredients for this dish is a breeze, but each one plays a crucial role in bringing authentic Greek flavors and a delightful variety of textures to the salad. From the tender tortellini to the briny olives and crisp veggies, every element adds its own magic.
- Cheese tortellini (20-ounce package): Use fresh or refrigerated tortellini for that rich, cheesy base that carries the salad beautifully.
- Cherry tomatoes (1 cup, halved): These add juicy bursts of sweetness and vibrant color.
- Cucumber (1 cup, diced): Adds refreshing crunch and balances out the richness of the cheese.
- Kalamata olives (1/2 cup, halved): Their briny, slightly tangy flavor is a classic Greek staple.
- Red bell pepper (1/2 cup, diced): Brings a gentle sweetness and a pop of bright color.
- Red onion (1/3 cup, thinly sliced): Provides a sharp bite that lifts the entire salad.
- Feta cheese (1/2 cup, crumbled): Creamy, salty, and utterly indispensable for authentic Greek taste.
- Fresh parsley (1/4 cup, chopped): Adds a fragrant herbal note and a splash of greenery.
- Extra virgin olive oil (1/4 cup): The backbone of a good dressing with fruity richness.
- Red wine vinegar (2 tablespoons): Injects bright acidity to balance the flavors.
- Dried oregano (1 teaspoon): Infuses that unmistakable Greek herb flavor.
- Garlic powder (1/2 teaspoon): Adds subtle savory depth without overpowering.
- Salt and black pepper (to taste): Essential seasoning to bring all ingredients together.
How to Make Greek Tortellini Pasta Salad Recipe
Step 1: Cook and Cool the Tortellini
Start with cooking the cheese tortellini according to the package’s directions. Once done, drain it well and rinse under cold water to stop it from cooking further. This also cools down the pasta, which is perfect since this salad is served chilled. Setting the tortellini aside to fully cool ensures the other ingredients won’t wilt or soften prematurely when combined.
Step 2: Prepare the Fresh Vegetables and Cheese
While the tortellini cools, prep the fresh ingredients. Halve the cherry tomatoes and Kalamata olives, dice the cucumber and red bell pepper, and thinly slice the red onion. Crumble the feta cheese and chop the parsley. Having all your components ready makes assembly seamless and prevents any ingredient from losing its crisp texture.
Step 3: Combine Salad Ingredients
In a generously sized bowl, gently toss together the cooled tortellini, tomatoes, cucumbers, olives, bell pepper, red onion, feta, and parsley. The colors and textures coming together at this stage are already a feast for the eyes and promise a medley of flavors.
Step 4: Whisk the Dressing
In a small bowl or jar, whisk the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined. This dressing captures the essence of Greece and will coat every bite with a perfectly balanced zesty, herby finish.
Step 5: Toss and Chill
Pour the dressing over the salad ingredients and toss gently to ensure every piece is lightly coated. Refrigerate the salad for at least 30 minutes before serving. This resting time lets the flavors meld together beautifully, turning this salad into a harmonious blend of tangy, fresh, and savory notes.
How to Serve Greek Tortellini Pasta Salad Recipe
Garnishes
A sprinkle of extra crumbled feta and a few whole Kalamata olives on top just before serving make for a stunning presentation and add an extra layer of flavor that guests will appreciate. Fresh parsley leaves scattered on the top bring a lively green contrast and a hint of herbal brightness.
Side Dishes
This salad pairs wonderfully with grilled meats, especially chicken or lamb, but it also complements crusty bread or pita nicely. For a fully vegetarian meal, pair it with hummus and warm pita or a simple roasted vegetable platter.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out bell peppers or in small, individual mason jars for picnics or parties. You can also add grilled chicken strips or chickpeas right on top to turn this Greek Tortellini Pasta Salad Recipe into a hearty main dish. Presentation that pops always makes eating that much more enjoyable!
Make Ahead and Storage
Storing Leftovers
This salad holds up well in the refrigerator for up to two days. Store it in an airtight container to keep the vegetables crisp and the flavors fresh. Give it a gentle toss before serving to redistribute the dressing.
Freezing
Because of the fresh vegetables and cheese, freezing this salad is not recommended. The texture and flavor of the ingredients will be compromised after freezing and thawing.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you do want to enjoy it slightly warm, try warming just the tortellini portion before tossing with the other ingredients and dressing.
FAQs
Can I use store-bought Greek dressing instead of making my own?
Absolutely! Using a good quality store-bought Greek dressing saves time and still provides that bright, herbaceous flavor that makes this salad special. Just start with a smaller amount and adjust to taste.
What are some good protein additions for this salad?
Grilled chicken, shrimp, or chickpeas work beautifully if you want to make this dish more filling. They complement the Mediterranean flavors without overpowering the salad’s fresh character.
Is this salad suitable for vegetarians?
Yes! This Greek Tortellini Pasta Salad Recipe is completely vegetarian as written, featuring cheese tortellini and no meat-based ingredients.
Can I make this salad the day before serving?
Yes, and in fact, letting it chill overnight can enhance the flavors even more. Just be sure to store it in an airtight container to maintain the freshness of the vegetables.
What’s the best type of tortellini to use?
Fresh or refrigerated cheese tortellini works best for this salad, offering a tender texture and rich filling that pairs wonderfully with the crisp vegetables and sharp feta.
Final Thoughts
This Greek Tortellini Pasta Salad Recipe is such a gem—bright, colorful, and bursting with flavors that bring sunshine to any meal. It’s incredibly easy to whip up but feels special enough for company or a simple family dinner. I can’t wait for you to try it and see just how this perfect blend of cheesy, tangy, and fresh can become your new go-to salad for every season.
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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
- Method: No-Cook
- Cuisine: Greek-Inspired
- Diet: Vegetarian
Description
This Greek Tortellini Pasta Salad is a vibrant, refreshing blend of cheese tortellini, fresh vegetables, and tangy feta, all tossed in a zesty homemade Greek dressing. Perfect for summer gatherings or as a light meal, this salad combines Mediterranean flavors with a creamy, satisfying texture that’s easy to prepare and sure to please.
Ingredients
Salad Ingredients
- 1 (20-ounce) package cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, halved
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain well and rinse under cold water to halt the cooking process and cool the pasta.
- Combine the salad ingredients: In a large bowl, mix together the cooled tortellini, halved cherry tomatoes, diced cucumber, Kalamata olives, diced red bell pepper, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.
- Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until the dressing is well emulsified and flavorful.
- Toss the salad with dressing: Pour the prepared dressing over the tortellini mixture and toss gently but thoroughly to ensure every ingredient is evenly coated.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together beautifully. Serve chilled for optimal taste and freshness.
Notes
- This salad can be made up to a day ahead and stored in the refrigerator to save time.
- For added protein, consider mixing in grilled chicken or chickpeas.
- To simplify the dressing, store-bought Greek dressing can be used as a convenient alternative.
