Description
Greek Tortellini Pasta Salad is a vibrant, refreshing dish that’s perfect for a light lunch, potlucks, or as a side dish at your next BBQ. Featuring cheese-filled tortellini tossed with crisp cucumbers, tomatoes, Kalamata olives, red onions, and a tangy Greek dressing, this salad brings the flavors of Greece to your plate in every bite. It’s an easy-to-make recipe that’s full of fresh ingredients and bold Mediterranean flavors!
Ingredients
For the Salad:
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1 lb cheese tortellini (fresh or frozen)
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1 cup cucumber, diced
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1 cup cherry tomatoes, halved
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1/2 cup Kalamata olives, pitted and sliced
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1/2 red onion, thinly sliced
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1/2 cup feta cheese, crumbled
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2 tablespoons fresh parsley, chopped
For the Greek Dressing:
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1/4 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice
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1 teaspoon dried oregano
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1 garlic clove, minced
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Salt and pepper, to taste
Instructions
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1. Cook the Tortellini:
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Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process and cool them down.
2. Prepare the Salad Ingredients:
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While the tortellini is cooling, chop the cucumber, cherry tomatoes, red onion, and slice the Kalamata olives. Crumble the feta cheese and chop the fresh parsley.
3. Make the Greek Dressing:
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In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, minced garlic, salt, and pepper until well combined.
4. Assemble the Salad:
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In a large bowl, combine the cooled tortellini with the chopped vegetables, Kalamata olives, feta cheese, and parsley.
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Pour the Greek dressing over the salad and toss everything gently until evenly coated.
5. Serve:
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Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld together. This salad can be stored in the fridge for up to 2-3 days.
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Notes
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Tortellini: You can use any flavor of tortellini you like—cheese, spinach, or meat-filled tortellini will all work great.
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Veggie Options: Feel free to add or swap other veggies like bell peppers, artichoke hearts, or cucumbers for a more varied salad.
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Dressing: You can make the Greek dressing ahead of time and store it in the fridge for up to a week. It also works great on other salads or grilled vegetables.
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Make Ahead: This salad is perfect for making ahead of time. Just be sure to wait to add the dressing until just before serving to keep the pasta salad fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg