This Greek Tortellini Salad is full of vibrant Mediterranean flavors. Juicy cherry tomatoes, crisp cucumber, cheese tortellini and tangy feta are tossed with a sun-dried tomato dressing to make a delicious cold pasta salad.
Table Of Contents
Our easy Greek Tortellini Salad makes a great side dish, summer picnic salad or hearty vegetarian dinner. It's full of fresh flavors and can be served at picnics or as a side dish with marinated chicken and a loaf of sun-dried tomato basil bread. It's also great as a full meal on spring and summer evenings, with a cup of tomato soup.
Why You'll Love Tortellini Pasta Salad
- It has minimal cooking time- just a few minutes to cook the tortellini
- It's versatile and you can add your favorite Mediterranean-type vegetables, like olives, pine nuts, tomatoes, artichokes, etc.
Ingredients
For the pasta salad:
- 10 oz tortellini (cheese-filled or other variety, frozen or fresh)
- 1 cup halved cherry tomatoes
- 1 medium diced cucumber
- 1 diced bell pepper (red, yellow or orange)
- ½ cup sliced Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
For the sun-dried tomato dressing:
- ½ cup finely chopped sun-dried tomatoes
- 4 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 minced garlic cloves
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Step-By-Step Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and return to the pot or a serving bowl.
- In a small bowl, whisk together the sun-dried tomatoes, extra virgin olive oil, red wine vinegar, minced garlic cloves, oregano, salt and pepper until smooth.
- In a large salad bowl, combine the cooked tortellini, cucumbers, cherry tomatoes, yellow bell pepper, red onion, olives, and feta cheese.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Chef's Tips
For added crunch, sprinkle with toasted pine nuts or crushed croutons before serving.
How To Store
Store in the refrigerator in a covered container for 5 to 7 days. Serve cold or at room temperature; reheating is not necessary.
Recipe FAQs
You can use either option of tortellini, and even homemade ones. Cook whichever tortellini you choose according to its instructions and you'll have a delicious meal.
It's not a good idea to freeze this pasta salad, as the cooked tortellini will become very soft when defrosted.
Recipe
Greek Tortellini Salad
Equipment
- salad bowl
- small bowl
- Large pot
- colander
- whisk
Ingredients
Pasta Salad
- 10 oz tortellini cheese-filled or other variety, frozen or fresh
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 large yellow, orange or red bell pepper diced,
- ½ cup kalamata olives sliced
- ½ cup feta cheese crumbles
- ¼ cup red onion thinly sliced
Dressing
- ½ cup sun-dried tomatoes finely chopped
- 4 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and place in a large salad bowl.
- In a small bowl, whisk together the sun-dried tomatoes, extra virgin olive oil, red wine vinegar, minced garlic cloves, oregano, salt and pepper until smooth.
- In the large salad bowl, combine the cooked tortellini with the cucumbers, cherry tomatoes, yellow bell pepper, red onion, olives, and feta cheese.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
Nutrition
Gordon says
Made tonight for dinner. Followed recipe exactly except used tortellini with cheese and chicken for a bit of protein.
Superb mix of flavors! The raw garlic was just right. Brought all the cold veggies to room temperature. The hot tortellini mixed well with veggies and dressing.
Great spring/summer meal. A real keeper!
Kristina Tipps says
I am glad you enjoyed it!