Greek Tortellini Salad
This Greek Tortellini Salad is a side dish that’s fresh, flavorful, and full of zesty, bold ingredients. With cheesy tortellini as the base, it’s one of those make-ahead sides that’s even better as leftovers the next day for lunch.
A good Greek salad is one of my all-time favorites. It hits all the flavor and texture notes, and this Greek Tortellini Salad combines everything you love from the signature salad — the crunch, the tang, and the bold vinaigrette, plus the update of chewy, cheesy tortellini pasta. This is a fresh and new, Mediterranean-inspired take on classic pasta salad and it’s one that’s sure to wow.
Fresh cheese tortellini, tangy olives and pepperoncini, creamy feta, and crunchy veggies get tossed in a bright, zesty Greek dressing for the ultimate flavor sensation. Easy to customize and the perfect pairing for any main course, Greek Tortellini Salad is ideal for meal prep, potlucks and entertaining. The best part? The longer it sits, the better it tastes, so make it ahead and don’t stress about serving on time.
If you like this easy and delicious pasta salad, try some of our other tortellini creations. This Caesar Tortellini Salad is a tasty spin on a classic and this Tortellini Caprese Salad is fresh and bright, and always a fan favorite.
Why You’ll Love This Recipe
- Packed With Flavor: Tons of fresh ingredients and a zesty dressing give this dish the perfect balance of creamy, tangy, crunchy, and bold flavor and texture.
- Easy for Beginner Cooks: A super simple process paired with staple pantry and fridge ingredients allows you to throw this salad together in a flash, at any time.
- Delicious Served Cold: Simply assemble, dress, chill and serve! No need to bake, heat or warm to the perfect temperature — it’s meant to be enjoyed cold (which is crisp and refreshing especially in the hot summer months!).
- Great to Make Ahead: This dish is ideal to prep in advance, assemble, and chill in the fridge until you’re ready to serve. The flavors actually meld and develop the longer it sits, making it perfect for meal prep, too.
Ingredients
For The Salad:
- Cheese Tortellini: Tender and chewy, use your favorite store-bought refrigerated brand.
- Cherry or Grape Tomatoes: Fresh, pops of flavor and color.
- Cucumber: Crisp, clean and refreshing. A classic veggie in Greek-inspired recipes.
- Kalamata Olives: Briny and tangy for bold flavor.
- Red Onion: For a nice aromatic bite.
- Feta Cheese: Salty, sharp and tangy.
- Pepperoncini: Acidic and briny, for brightness.
- Parsley: Fresh and clean, for a nice herby flavor.
For The Dressing:
- Olive Oil: Use a good quality, extra-virgin olive oil for the base of this dressing.
- Red Wine Vinegar: For a complex, tangy and acidic note that pairs well with the salad ingredients.
- Lemon Juice: Adds a fresh, citrusy brightness.
- Garlic: Use freshly minced for the best flavor.
- Dried Oregano & Dried Basil: Essential herb combination for Mediterranean and Greek-inspired dishes.
- Dijon Mustard: Sharp and tangy, for a little heat. This also helps to emulsify the dressing for a creamy texture.
- Honey: For sweetness.
- Onion Powder: For even more added savory flavor.
- Salt & Pepper: Always season generously.
How To Make Greek Tortellini Pasta Salad
1. Cook the tortellini: Cook according to package directions. Drain and rinse with cold water to cool.
2. Prep the salad: In a large bowl, add cooled tortellini, tomatoes, cucumber, olives, red onion, feta, pepperoncini, and parsley.
3. Make the dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, Dijon mustard, honey, onion powder, salt, and pepper until well combined.
4. Toss everything together: Pour dressing over the salad and toss until evenly coated.
5. Chill: Refrigerate for at least 30–60 minutes to let the flavors meld.
6. Serve: Toss again before serving and top with extra feta and parsley if desired.
Watch How to Make It
Expert Tips
- Don’t Overcook the Pasta: Cook the tortellini to just al dente — they should be tender but still firm with a bite. Avoid cooking too long to prevent overly soft, mushy pasta.
- Use Refrigerated Tortellini: Fresh, cheese tortellini in the refrigerator section will give the best tender, yet still firm and chewy texture.
- Dress While Slightly Warm: Add a drizzle of dressing to the warm, cooked pasta so the flavors really absorb and meld.
- Let Pasta Salad Sit: Allow the assembled pasta salad to marinate in the fridge for at least 30 minutes and up to overnight before serving. This helps the flavors to build and develop.
- Soak Onions In Water: Do this for 10 minutes in cold water to mellow the sharp bite.
Variations
- Add Grilled Chicken: To bulk up this pasta salad and turn it into more of a meal, add in a simply seasoned grilled protein. Shredded rotisserie chicken works beautifully, too.
- Try Another Cheese: Feta is the signature salty choice, but try marinated mozzarella balls for another tasty flavor variation.
- Add Chickpeas or Beans: For added protein and a creamy texture, mix in canned beans or chickpeas.
- Use Different Pasta: We love classic cheese tortellini here, but try a spinach or meat variety to switch it up. You could even use agnolotti or mini ravioli, too.
Storage
Store leftover pasta salad in the fridge for up to 3 to 4 days. When you’re ready to enjoy again, toss with a splash of extra dressing, a drizzle of olive oil, or a splash of pepperoncini brine to refresh, then serve chilled, straight from the fridge.
We don’t recommend freezing this pasta salad, as thawing can make the tortellini mushy and change the overall texture.
This is a great make-ahead recipe. Fully assemble and dress the pasta salad up to a day or two in advance, then cover and store in an airtight container until you’re ready to serve. You might want to add an extra drizzle of dressing to refresh, so reserve some on the side.
What To Serve With Greek Tortellini Pasta Salad
This pasta salad pairs well with just about anything. Here are our favorites to serve alongside of it:
- Garlic Parmesan Ranch Chicken Skewers
- Crockpot Chicken Drumsticks
- Steak Grazing Board
- Spinach and Feta Turkey Burgers
FAQs
We like a tangy, acidic dressing to compliment the fresh ingredients and bold flavors. You can try a balsamic vinaigrette, a red wine vinaigrette, or a champagne vinaigrette too. We don’t recommend a heavy, creamy dressing like ranch or blue cheese.
Don’t overcook the pasta. Just cook until al dente (firm and chewy, but with a bite). You can run the pasta under cold water immediately after cooking, too.
This pasta salad is best served chilled or at room temperature. We do not recommend warming it and serving it hot, as the ingredients are not meant to be served warm.
More Delicious Pasta Salad Recipes
Greek Tortellini Pasta Salad
Ingredients
For the Salad
- 1 20 oz package refrigerated cheese tortellini
- 1 ½ cups grape or cherry tomatoes halved
- 1 large cucumber diced
- 1 cup kalamata olives pitted and halved
- ½ red onion finely chopped
- ¾ cup crumbled feta cheese
- ½ cup pepperoncini sliced
- ¼ cup fresh parsley chopped
For the Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 –2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Cook according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, add cooled tortellini, tomatoes, cucumber, olives, red onion, feta, pepperoncini, and parsley.
- In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, Dijon mustard, honey, onion powder, salt, and pepper until well combined.
- Pour dressing over the salad and toss until evenly coated.
- Refrigerate for at least 30–60 minutes to let the flavors meld.
- Toss again before serving and top with extra feta and parsley if desired.
Video
Notes
- Store leftovers in the fridge for up to 3-4 days. When you’re ready to enjoy again, toss with a splash of extra dressing, a drizzle of olive oil, or a splash of pepperoncini brine to refresh, then serve chilled, straight from the fridge.
- This is a great make-ahead recipe. Fully assemble and dress the pasta salad up to a day or two in advance, then cover and store in an airtight container until ready to serve. You might want to add an extra drizzle of dressing to refresh, so reserve some on the side.
- Toss a little dressing with the tortellini while it’s still slightly warm for extra flavor.
- Soak red onion in cold water for 10 minutes to mellow the bite.
- Add grilled chicken or chickpeas to turn this into a full meal.
- Tastes even better the next day as flavors develop!
