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Greek Tortellini Pasta Salad

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8-10 as a side, 4-6 as a main

Description

This Greek Tortellini Pasta Salad is the ultimate potluck hero and the perfect solution for a quick, satisfying meal. It takes the classic, vibrant flavors of a Greek salad—briny kalamata olives, creamy feta cheese, crisp cucumbers, and tangy peppers—and combines them with tender, cheese-filled tortellini. The result is a hearty, flavor-packed salad that’s anything but boring. Tossed in a simple, homemade red wine vinaigrette, this dish is bright, fresh, and comes together in just 30 minutes. It’s delicious served immediately at room temperature or chilled, making it an ideal make-ahead dish for barbecues, picnics, and busy weeknights.

Why You’ll Love This Recipe

  • Quick & Easy: With minimal chopping and a short cook time for the pasta, this salad is on your table in half an hour.

  • Packed with Flavor: The combination of tangy feta, briny olives, and a zesty homemade vinaigrette is a guaranteed crowd-pleaser.

  • Great for Meal Prep: The flavors meld and deepen as it sits in the refrigerator, making it even better the next day.

  • Versatile: Serve it as a light main dish, a satisfying side for grilled meats, or the star of your next picnic.

Ingredients

For the Salad:

  • 1 (20 oz / 600g) package refrigerated cheese tortellini

  • 1 English cucumber (or 2 Persian cucumbers), halved lengthwise and sliced

  • 1 pint (about 300g) grape or cherry tomatoes, halved

  • 1 red bell pepper, seeded and chopped into ½-inch pieces

  • ½ red onion, thinly sliced

  • 1 cup pitted kalamata olives, halved

  • 1 cup (about 150g) crumbled feta cheese

  • ⅓ cup thinly sliced fresh basil leaves (plus extra for garnish)

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil

  • ¼ cup red wine vinegar

  • 1 tablespoon freshly squeezed lemon juice (from about ½ lemon)

  • 1 teaspoon dried oregano

  • 1 small clove garlic, minced or grated

  • ½ teaspoon Dijon mustard

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

Instructions

Intensity: Easy

  1. Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions, typically for 2-4 minutes for refrigerated pasta, until they are al dente (tender but not mushy).

  2. Cool the Pasta: Drain the tortellini in a colander and immediately rinse with cold water to stop the cooking process and cool them down quickly. Drain very well, shaking the colander to remove excess water. (Tip: You can spread them on a baking sheet in a single layer to cool even faster).

  3. Make the Vinaigrette: While the pasta is cooking, prepare the dressing. In a small bowl or a mason jar, combine the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and pepper. Whisk vigorously until well combined, or seal the jar and shake it like crazy. Set aside.

  4. Combine Ingredients in a Large Bowl: In a very large mixing bowl, combine the cooled tortellini, sliced cucumber, halved tomatoes, chopped bell pepper, sliced red onion, and halved kalamata olives.

  5. Toss the Salad: Give the vinaigrette one last whisk (or shake) to re-combine. Pour the desired amount of dressing over the salad ingredients. Start with about ¾ of the dressing, toss gently but thoroughly to coat everything. You can always add more later.

  6. Add Feta and Basil: Gently fold in the crumbled feta cheese and the sliced fresh basil. Be careful not to overmix, as you want to keep the feta from breaking down too much.

  7. Serve or Chill: Taste the salad and adjust seasoning, adding more salt, pepper, or a splash of vinegar if needed. For the best flavor, you can serve it immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra fresh basil just before serving.

Recipe Notes & Tips

  • Make it Ahead: This salad is perfect for making a day in advance. If doing so, reserve a little bit of the dressing and the fresh basil to toss in right before serving to refresh the salad.

  • Pasta Options: While cheese tortellini is classic, you can easily substitute with tri-color rotini, fusilli, or penne for a different texture.

  • Don’t Overcook the Pasta: For the best texture in a cold pasta salad, make sure to cook the tortellini only to al dente. Overcooked pasta will become mushy as it sits.

  • Add Protein: To turn this into a more substantial main course, add some grilled chicken, sliced pepperoni, or even some drained and rinsed chickpeas.

  • Ingredient Swaps:

    • No fresh basil? Use 1-2 teaspoons of dried basil, but add it to the vinaigrette rather than the salad.

    • Swap kalamata olives for Castelvetrano or even black olives for a milder flavor.

    • Use mini mozzarella balls (bocconcini) in place of, or in addition to, the feta.

Nutrition Information

Please note that the following nutrition information is an estimate and is provided for informational purposes only. It is calculated using a standard nutrition database and can vary based on the specific brands of ingredients used, portion sizes, and any substitutions made.

Serving Size: 1 cup (based on 8 servings)
Calories: Approximately 380-420
Fat: 22-26g

  • Saturated Fat: 7-9g
    Carbohydrates: 32-36g

  • Fiber: 3-4g

  • Sugar: 5-7g
    Protein: 11-13g
    Sodium: 750-900mg

Nutrient claims: Good source of calcium and vitamin A

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