Description
Greek Tortellini Pasta Salad is a refreshing and flavorful twist on a classic pasta salad — featuring cheese-filled tortellini tossed with crisp vegetables, olives, feta cheese, and a zesty Greek dressing. Perfect for picnics, potlucks, or light lunches.
Ingredients
- 1 (19 oz) package cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted red peppers, chopped (optional)
- 2 tbsp fresh parsley, chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper to make the Greek dressing.
- In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Add crumbled feta cheese and gently fold it in.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature.
Notes
- Can be made a day ahead — just add the feta right before serving.
- For added protein, mix in grilled chicken or chickpeas.
- Use whole wheat or spinach tortellini for extra nutrition and color.
- Pairs beautifully with grilled meats or seafood.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Greek