Greek Tortellini Salad

Ingredients For Greek Tortellini Salad

Here’s what you’ll need to make this easy Greek Tortellini Pasta Salad. The exact measurements are in the recipe card, but this gives you a good idea of what each ingredient brings to the bowl.

• Cheese Tortellini – Fresh or refrigerated cheese tortellini is my favorite here because it cooks quickly and has that soft, cheesy center that makes the salad feel extra satisfying. You can use frozen tortellini, too; just cook it according to the package directions and cool it completely before tossing. Spinach tortellini or three-cheese tortellini would both be great.
• Tomatoes – Cherry or grape tomatoes add juicy sweetness and a pretty pop of color. Cut them in half so they mingle better with the dressing. If tomatoes aren’t looking great, use chopped Roma tomatoes or even sun-dried tomatoes for a deeper, more intense flavor.
• Cucumber – English or seedless cucumber is best because it stays crisp and doesn’t water down the salad as much. Regular cucumber works, too; I’d peel it if the skin is thick and scoop out some of the seeds if it’s especially watery.
• Bell Peppers – Any color works, so use what you have. Red, orange, and yellow peppers are sweeter, while green peppers have a little more bite. They add crunch, color, and that fresh veggie snap that keeps the salad from feeling too rich.
• Kalamata Olives – These bring that classic Greek-inspired briny flavor. If you’re not an olive person, you can use green olives, black olives, or just skip them and add extra pepperoncini for tang.
• Feta Cheese – Crumbled feta is salty, creamy, and absolutely necessary in my book. Fold it in at the end so it stays in little chunky bits instead of disappearing into the dressing. Cubed feta also works if you want bigger bites.
• Pepperoncini – This is my little flavor booster. Pepperoncini adds a mild tang and a little zip without making the salad spicy. Banana peppers can work in a pinch, or you can leave them out if you want a more mellow pasta salad.
• Red Onion – A little thinly sliced red onion gives the salad sharpness and crunch. If raw onion feels too strong, soak the slices in cold water for 10 minutes, then drain before adding. You can also swap in scallions or shallots.
• Greek Vinaigrette – The dressing is simple but so good: olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, and pepper. It’s bright, tangy, garlicky, and just bold enough to stand up to the tortellini. No bottled dressing required, but if you’re in a rush, your favorite Greek dressing will do.
• Easy Add-Ins – Grilled chicken, chickpeas, shrimp, artichoke hearts, fresh parsley, fresh dill, or baby spinach can all be added if you want to bulk it up or make it more of a meal.

How to Make Greek Tortellini Salad

This Greek Tortellini Salad comes together fast, which is exactly what we want when we’re making party food, picnic food, or “I forgot I said I’d bring a side dish” food.

1. Cook the tortellini. Bring a big pot of salted water to a boil and cook the tortellini just until tender. You want it soft but not falling apart, since it still needs to hold up to tossing.
2. Cool it down. Drain the tortellini and rinse it under cold water. This stops the cooking and keeps the pasta from clumping together. The tortellini should feel cool before it goes into the salad bowl.
3. Chop the vegetables. While the pasta cooks, slice the tomatoes, dice the cucumber and bell peppers, halve the olives, slice the pepperoncini, and thinly slice the red onion. Aim for bite-size pieces so every forkful gets a little bit of everything.
4. Shake up the vinaigrette. Add the olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, and pepper to a jar and shake until it looks glossy and blended. You can whisk it in a bowl, too, but a jar makes it extra easy.
5. Toss the salad. Add the cooled tortellini, vegetables, olives, and pepperoncini to a large bowl. Pour the vinaigrette over the top and gently toss until everything is coated and shiny.
6. Add the feta last. Fold in the feta gently so it stays crumbly and creamy instead of getting smashed into the dressing.
7. Chill before serving. Let the salad hang out in the fridge for at least 30 minutes. This gives the tortellini time to soak up that lemony, garlicky vinaigrette and makes the whole bowl taste even better.

What to Serve with Greek Tortellini Salad

This Greek Tortellini Salad is super versatile, so it works with everything from grilled dinners to picnic sandwiches. Serve it as a side dish or turn it into a light meal with your favorite protein.

Try it with:

• Ultimate Grilled Lemon Chicken
• BBQ Chicken Breasts
• Grilled Steak Kabobs
• Grilled Chicken Gyro Recipe
• Ultimate Crock Pot Pulled Pork

It’s also great on a buffet with other easy summer sides because it adds color, freshness, and just the right amount of tangy flavor.

More Easy Pasta Salad Recipes

If you love this Greek Tortellini Pasta Salad, you’ll definitely want to add a few more easy pasta salads to your summer rotation.

• Caprese Tortellini Pasta Salad
• Chopped Greek Pasta Salad
• Zesty Italian Pasta Salad
• Pesto Pasta Salad
• Cowboy Pasta Salad
• The Ultimate Spaghetti Salad
• Tarragon Chicken Pasta Salad
• Chicken Caesar Pasta Salad
• Lobster Pasta Salad
• Mediterranean Orzo Salad

This Greek Tortellini Salad is fresh, easy, colorful, and totally party-ready. It’s the kind of recipe that makes you look wildly prepared even if you pulled it together 30 minutes before everyone arrived. My favorite kind of entertaining recipe, honestly.