Dinner

Greek Pasta Salad with Tortellini Recipe

Name: Greek Pasta Salad with Tortellini Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Greek
Ingredients: 20 oz cheese tortellini (fresh or frozen); 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); ½ cup red onion (thinly sliced); ½ cup Kalamata olives (sliced); 1 cup feta cheese (crumbled); ¼ cup fresh parsley (chopped); ¼ cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp lemon juice; 1 clove garlic (minced); 1 tsp dried oregano; ½ tsp Dijon mustard; ½ tsp salt; ¼ tsp black pepper

ByNoah Steele October 24, 2025October 24, 2025

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Introduction

This Greek Pasta Salad with Tortellini is a vibrant and flavorful dish perfect for warm days or as a hearty side. Combining tender cheese tortellini with crisp vegetables and a tangy homemade dressing, it offers a delightful twist on traditional pasta salads.

The image shows a bowl with six distinct sections, each filled with different food items. Starting from the left, there are folded yellow tortellini pasta pieces with a slight sprinkle of green herbs. Next, there are grilled shrimp with a golden brown color and slight charring on the edges. In the center, there is a pile of white cheese cubes sprinkled with green herbs. To the right of the cheese, there are bright red cherry tomato halves mixed with thin slices of red onion. Below the tomatoes, there are small yellow pieces of cooked egg or tofu with a smooth texture. Lastly, at the bottom right, there are fresh green cucumber cubes cut into small chunks. The bowl is white, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz cheese tortellini (fresh or frozen)
1 cup cherry tomatoes (halved)

1 cup cucumber (diced)
½ cup red onion (thinly sliced)

½ cup Kalamata olives (sliced)
1 cup feta cheese (crumbled)

¼ cup fresh parsley (chopped)
¼ cup extra virgin olive oil
2 tbsp red wine vinegar

1 tbsp lemon juice
1 clove garlic (minced)
1 tsp dried oregano

½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and rinse with cold water to cool.
Step 2: Prepare the vegetables by chopping the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and slicing the Kalamata olives. Crumble the feta cheese and chop the parsley.
Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper to make the dressing.

Step 4: In a large mixing bowl, combine the cooled tortellini with the prepared vegetables, olives, feta, and parsley.
Step 5: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Step 6: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

For extra crunch, add some chopped bell peppers or celery to the salad.
Use fresh oregano instead of dried for a brighter herb flavor.
Replace feta with goat cheese for a creamier texture and tang.

For a vegan version, substitute cheese tortellini with dairy-free alternatives and omit the feta.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving again. It tastes great cold but can also be brought to room temperature if preferred.

How to Serve

A bowl filled with six different layers arranged side by side: starting with grilled, golden-brown halloumi cheese slices on the left, next to finely chopped green herbs, followed by a pile of white cheese cubes with green herbs sprinkled on top in the center. To the right of the cheese cubes, there are bright red cherry tomato halves, then small yellow cooked dumplings, and finally, diced green cucumber pieces at the front. The bowl is white and sits on a white marbled surface. The image is sharp and bright, with natural light giving texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from resting in the fridge for at least 30 minutes to let the flavors develop. It can be made a few hours ahead and stored chilled until serving.