Greek Tortellini Pasta Salad Recipe

Greek Tortellini Pasta Salad in a fluted white serving bowl

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Greek Tortellini Pasta Salad Recipe

This easy Greek Tortellini Salad is loaded with cheese tortellini, fresh vegetables, feta, kalamata olives, pepperoncini and a zippy homemade Greek vinaigrette. It’s the perfect make-ahead pasta salad for parties, picnics, potlucks and easy summer lunches.

Prep Time15

Cook Time10

Chilling Time30

Total Time55

Course: potluck, Side Dish

Cuisine: American, Greek

Servings:

Author: Kellie

Cost: $15

Equipment

stock pot
Strainer
wooden spoon or spatula
cutting board
chef's knife
measuring spoon
measuring cup
serving bowl or platter

Ingredients

For the Salad

20 ounces cheese tortellini fresh or refrigerated
1 cup cherry or grape tomatoes halved
1 cucumber diced, English or seedless preferred
1-2 bell peppers diced, any color or a mix
1/2 cup kalamata olives pitted and halved
1/2 cup crumbled feta cheese
1/3 cup pepperoncini sliced
1/4 cup red onion thinly sliced, optional but recommended

For the Greek Vinaigrette

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain and rinse under cold water to stop the cooking. Cool completely.
While the tortellini cooks, prep the vegetables. Halve the tomatoes, dice the cucumber and bell peppers, halve the olives, slice the pepperoncini and thinly slice the red onion, if using.
Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt and pepper until well combined and slightly emulsified.
Add the cooled tortellini, tomatoes, cucumber, bell peppers, olives, pepperoncini and red onion to a large bowl.
Pour the vinaigrette over the salad and gently toss to coat everything evenly.
Fold in the feta cheese last so it stays chunky.
Cover and chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

For the best flavor, chill the salad for at least 30 minutes before serving.
If making this Greek Tortellini Salad ahead of time, reserve a few tablespoons of dressing to toss with the salad right before serving.
Add grilled chicken, chickpeas or shrimp to make it a full meal.
Fresh herbs like parsley, dill or basil can be added for extra brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the tortellini may absorb some of the dressing.

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