Greek Tortellini Pasta Salad Recipe
If you’re craving a vibrant, fresh, and utterly satisfying dish to brighten up your meals, this Greek Tortellini Pasta Salad Recipe is an absolute game-changer. It brings together pillowy cheese tortellini with classic Mediterranean ingredients like Kalamata olives, crisp cucumbers, and tangy feta cheese, all tossed in a zesty herb dressing. Whether you want a quick lunch, a colorful side for dinner, or crowd-pleaser at your next gathering, this salad hits every note with ease and flavor.
Ingredients You’ll Need
The magic of this Greek Tortellini Pasta Salad Recipe lies in its simple, fresh ingredients that combine to create an irresistible medley of colors, textures, and tastes. Each item—from the creamy feta to the bright lemon juice—plays a crucial role in making this salad shine.
- 1 lb cheese tortellini: Fresh or frozen works great, and these tender pasta pockets bring a delightful texture and cheesy center.
- 1 cup cucumber, diced: Adds cool crunch and refreshing contrast to the creamy elements.
- 1 cup cherry tomatoes, halved: For bursts of juicy sweetness and vibrant color.
- 1/2 cup Kalamata olives, pitted and sliced: Their briny, bold flavor anchors the Greek-inspired character.
- 1/2 red onion, thinly sliced: Provides a sharp bite that balances the salad’s richness.
- 1/2 cup feta cheese, crumbled: Essential for that salty, tangy creamy finish that screams Greek.
- 2 tablespoons fresh parsley, chopped: Offers a fresh herbaceous note that lifts the whole dish.
- 1/4 cup extra virgin olive oil: A luscious base for the dressing that enriches every bite.
- 2 tablespoons red wine vinegar: Brings brightness and acidity to awaken the flavors.
- 1 tablespoon lemon juice: Adds zesty freshness and balances the savory elements.
- 1 teaspoon dried oregano: The classic Mediterranean herb that perfects the dressing’s aroma.
- 1 garlic clove, minced: Gives a subtle kick of warmth and depth.
- Salt and pepper, to taste: Your finishing touch to enhance all the flavors.
How to Make Greek Tortellini Pasta Salad Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually just a few minutes to get them perfectly tender but still holding their shape. Once cooked, drain them and rinse under cold water to quickly stop the cooking process and cool them down for your salad.
Step 2: Prepare the Fresh Ingredients
While the tortellini cools, chop the cucumbers into bite-sized pieces, halve the cherry tomatoes to release their juicy sweetness, thinly slice the red onion for a gentle sharpness, and slice the pitted Kalamata olives to infuse their briny goodness. Don’t forget to crumble the feta cheese and chop fresh parsley for that herby brightness.
Step 3: Whisk the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper. Whisk or shake vigorously until every ingredient emulsifies into a zesty, aromatic dressing that will bring the salad to life.
Step 4: Combine Everything
Place the cooled tortellini in a large mixing bowl, then add all your prepped vegetables, sliced olives, crumbled feta, and chopped parsley. Pour the dressing over the top and toss gently to ensure every morsel is coated in that vibrant, herby dressing.
Step 5: Chill and Serve
You can serve the salad right away for maximum freshness, but letting it chill for about 30 minutes allows the flavors to meld beautifully. This Greek Tortellini Pasta Salad Recipe will keep well in the fridge for 2 to 3 days, making it a perfect make-ahead meal.
How to Serve Greek Tortellini Pasta Salad Recipe
Garnishes
For an extra pop of flavor and color, sprinkle some freshly chopped dill or additional parsley just before serving. A few whole Kalamata olives or a sprinkle of crushed red pepper flakes can also add a delightful visual and flavor contrast that elevates the salad’s presentation.
Side Dishes
This salad pairs beautifully with grilled chicken or shrimp, making it a hearty yet light meal. You can also serve it alongside warm pita bread and hummus for a full Mediterranean feast. Its versatility allows it to complement everything from BBQ spreads to casual weekday dinners seamlessly.
Creative Ways to Present
If you want to impress your guests, serve this Greek Tortellini Pasta Salad Recipe in individual mason jars or hollowed-out bell peppers for a colorful, personalized touch. It’s also fabulous layered with hummus in a clear trifle bowl, letting all those vibrant ingredients shine through for a conversation-starting centerpiece.
Make Ahead and Storage
Storing Leftovers
Once mixed, transfer the salad to an airtight container and refrigerate. Because of the fresh vegetables and dressing, it’s best enjoyed within 2-3 days to maintain maximum freshness and flavor. Give it a gentle toss before serving to redistribute the dressing.
Freezing
This salad doesn’t freeze well due to the delicate fresh vegetables and creamy feta, which can become grainy or soggy after thawing. It’s best to enjoy this Greek Tortellini Pasta Salad Recipe fresh or stored in the fridge for a few days.
Reheating
Since it’s a cold pasta salad, reheating isn’t necessary or recommended. However, if you prefer it slightly warm, remove the dressing and fresh ingredients, gently warm the tortellini on the stove or microwave, then mix back the chilled vegetables and dressing just before serving.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While cheese tortellini gives a lovely creamy center, small pasta shapes like rotini or farfalle can work beautifully if you want to try something different or don’t have tortellini on hand.
How long does the Greek Tortellini Pasta Salad Recipe keep in the fridge?
The salad will stay fresh for about 2-3 days in the fridge when stored in an airtight container. After that, the vegetables might start to release too much moisture and the texture could become less crisp.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to a week in advance and stored in the refrigerator. Just give it a quick whisk before tossing with the salad to recombine any separated ingredients.
Is this salad suitable for vegetarians?
Definitely! This Greek Tortellini Pasta Salad Recipe is perfect for vegetarians as it doesn’t contain any meat or fish and is fully loaded with fresh vegetables and cheese.
Can I add protein to this salad?
Of course! Adding grilled chicken, shrimp, or even chickpeas can make this salad more filling and add an extra layer of flavor. It’s versatile enough to accommodate a variety of protein choices.
Final Thoughts
I can’t recommend this Greek Tortellini Pasta Salad Recipe enough when you want something quick, delicious, and bursting with wholesome Mediterranean flavors. It’s one of those recipes that feels at once indulgent and fresh, perfect for sharing with friends or savoring on a sunny afternoon. Give it a try, and I promise it will become a favorite in your recipe rotation.
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Greek Tortellini Pasta Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Tortellini Pasta Salad is a vibrant and refreshing dish combining tender cheese tortellini with fresh cucumbers, cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese. Tossed in a zesty homemade Greek dressing made with olive oil, red wine vinegar, lemon juice, oregano, and garlic, it makes a perfect quick and easy meal or side dish for warm days.
Ingredients
Pasta
- 1 lb cheese tortellini (fresh or frozen)
Vegetables & Cheese
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, usually about 3-5 minutes for fresh or frozen types. Drain the tortellini and rinse them with cold water to stop the cooking process and cool them down for the salad.
- Prepare the Vegetables and Cheese: While the tortellini is cooling, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the pitted Kalamata olives. Crumble the feta cheese and chop the fresh parsley for garnish.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper until the dressing is well combined and flavorful.
- Combine Salad Ingredients: In a large bowl, add the cooled tortellini along with the chopped cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, and parsley. Mix gently to distribute the ingredients evenly.
- Toss with Dressing: Pour the freshly made Greek dressing over the salad. Toss everything gently to ensure that all ingredients are evenly coated with the dressing, enhancing their flavors.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate it for about 30 minutes to allow the flavors to meld together beautifully. The salad can be stored in the refrigerator for up to 2-3 days.
Notes
- This salad is best served chilled but can also be enjoyed at room temperature.
- Use fresh or frozen tortellini based on convenience; frozen tortellini may require slightly longer cooking times.
- Feel free to add grilled chicken or chickpeas for added protein.
- Make sure to rinse the tortellini in cold water to prevent them from sticking and to cool them quickly for the salad.
- This salad holds up well for a couple of days, making it a great option for meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
