There’s something magical about a bowl of pasta salad—especially when it’s bursting with Mediterranean flavors. This Greek Tortellini Pasta Salad is fresh, colorful, and wonderfully satisfying, making it the kind of dish that always disappears quickly at gatherings. With cheese-filled tortellini as the base, tangy feta, briny olives, crisp veggies, and a zesty homemade vinaigrette, it’s comfort food dressed in sunshine.

I still remember the first time I made this salad—it was on a lazy summer afternoon when I needed something quick but impressive for a backyard get-together. Within minutes of serving, it was gone, and friends were already asking for the recipe. That’s when I knew this one was a keeper.

The best part? It’s incredibly easy, requires just a handful of fresh ingredients, and can be customized to your taste. Whether you’re packing it for lunch, serving it at a barbecue, or enjoying it as a light dinner, this salad is always a hit.

Why You’ll Love This Greek Tortellini Pasta Salad

Rich, Satisfying Tortellini and Bold Mediterranean Flavor

The creamy, cheese-stuffed tortellini brings a chewy, indulgent bite that pairs perfectly with the bold flavors of Greek cuisine. Tangy feta and salty Kalamata olives add a briny kick, while the fresh veggies balance everything with crunch and juiciness.

Fresh, Simple Ingredients

No need for fancy shopping trips—this recipe calls for fresh, everyday ingredients you can find at any market. From cherry tomatoes to cucumber and red onion, each element adds color, texture, and taste without much prep work.

Quick and Easy to Prepare

This salad is weeknight-friendly. Cook the tortellini in under 10 minutes, toss the veggies, whisk the dressing, and combine. The hardest part? Waiting 30 minutes while it chills so the flavors can mingle beautifully.

Totally Customizable

Make it your own! Add marinated artichokes, pepperoncini, or swap parsley for fresh dill. Want more protein? Toss in grilled chicken or chickpeas. This salad happily adapts to your pantry and preferences.

Perfect for Any Occasion

It’s just as welcome at a picnic as it is on a dinner table. Serve it cold on a hot summer day or at room temperature alongside grilled meats. It travels well, looks gorgeous in a bowl, and feeds a crowd effortlessly.

Ingredients

Full List of Ingredients

Here’s everything you’ll need:

• 9-oz cheese tortellini – hearty pasta with a creamy, cheesy center

• 1 cup cherry tomatoes, halved – adds juicy sweetness and color

• ½ cup cucumber, diced – cool, crisp texture

• ¼ cup red onion, finely chopped – a mild, zesty bite

• ½ cup Kalamata olives, sliced – briny and bold flavor

• ½ cup crumbled feta cheese – salty, creamy richness

• 2 Tbsp fresh parsley, chopped – bright, fresh finish

• ¼ cup olive oil – smooth, flavorful base for the dressing

• 2 Tbsp red wine vinegar – tangy acidity that balances the oil

• 1 tsp Dijon mustard – helps emulsify the dressing with a subtle kick

• 1 garlic clove, minced – fragrant and savory

• 1 tsp dried oregano – classic Greek herb for authentic taste

• Salt & pepper to taste – to bring everything into balance

Role of Each Ingredient

The tortellini is the hearty base, making this salad more filling than traditional pasta salads. Fresh veggies add crunch and vibrancy, while olives and feta bring that unmistakable Greek essence. Parsley brightens each bite, and the vinaigrette ties it all together with tangy, garlicky goodness.

How to Make Greek Tortellini Pasta Salad

Step-by-Step Instructions

1. Cook the tortellini. Follow package directions, usually 2–3 minutes in boiling water. Be careful not to overcook—tortellini can burst if left too long. Drain and rinse under cold water to stop the cooking and cool the pasta.

2. Prep the veggies. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley.

3. Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well blended.

4. Combine everything. Add cooled tortellini to the bowl with vegetables. Pour the dressing over and gently toss until evenly coated.

5. Chill before serving. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

💡 Tips for success:

• Don’t let tortellini sit too long in hot water—taste test at 2 minutes for the perfect bite.

• If making ahead, reserve a little dressing to refresh the salad right before serving.

• Chilling isn’t optional—the resting time allows the vinaigrette to soak into the pasta, making it extra flavorful.

What to Serve with This Greek Tortellini Pasta Salad

Suggested Pairings

This salad shines on its own, but it’s even better when paired thoughtfully. If you’re serving it as part of a bigger spread, here are some ideas to make it a complete meal:

• Grilled proteins: Juicy chicken souvlaki, shrimp skewers, or even Greek-style meatballs pair beautifully with the tangy, fresh flavors of the salad.

• Bread options: A slice of crusty bread or warm pita is perfect for soaking up the flavorful dressing that collects at the bottom of the bowl.

• Light soups: Serve with a chilled gazpacho in summer or a lentil soup in cooler months for a comforting balance.

• Drinks: A crisp white wine, sparkling water with lemon, or iced herbal tea rounds out the meal.

• Dessert ideas: Keep it light with a fresh fruit salad or Greek yogurt topped with honey and walnuts.

Variations and Substitutions

Vegetarian Protein Boost

Want to make this salad even more filling without adding meat? Stir in a can of chickpeas or cannellini beans. For a modern twist, grilled tofu cubes also blend nicely with the Mediterranean flavors.

Add Fresh Herbs or Artichokes

Change the flavor profile with artichoke hearts, roasted peppers, or marinated sun-dried tomatoes. Swap parsley for dill or basil for a different fresh herb finish.

Lighter or Dairy-Free

Looking for a lighter version? Use fat-free feta or cut the olive oil in half and increase the vinegar. For dairy-free, simply omit the cheese or use a vegan substitute. The salad stays just as refreshing and flavorful.

Gluten-Free

Gluten-free tortellini (made with rice or chickpea flour) works beautifully here. Just make sure all other ingredients are certified gluten-free for a safe option.

Storage Instructions

Refrigerator Storage

This salad keeps well for 3–4 days when stored in an airtight container in the fridge. For the best texture, consider adding feta and fresh parsley right before serving. The vegetables may soften over time, so give everything a gentle toss before enjoying leftovers.

Make-Ahead Tips

If you’re preparing ahead for a party, mix all ingredients except the feta and parsley. Store them separately and add them just before serving to maintain their freshness and color.

Freezing Instructions

Freezing isn’t recommended for this recipe. The tortellini and feta don’t hold their texture after thawing, and the vegetables tend to lose their crunch. This salad is best enjoyed fresh or from the fridge.

Recipe Tips and Tricks

• Cook tortellini just right. Test it after 2 minutes to avoid bursting; rinse under cold water immediately.

• Reserve dressing. If you’re making this salad ahead, save a little dressing and add it just before serving to refresh flavors.

• Use quality ingredients. A good olive oil and fresh herbs elevate the entire dish.

• Chill long enough. At least 30 minutes, but if you can wait, 2 hours allows the flavors to truly marry.

• Add feta last. It helps prevent the cheese from crumbling too much during mixing.

• Avoid watery salad. Use English cucumbers or seedless varieties for the best crunch.

💡 Encouragement: You’ve got this! This is one of those recipes where a little prep leads to big results—mix, chill, and enjoy.

Related Recipes

If you loved this Greek Tortellini Pasta Salad, you might also enjoy these fresh and flavorful dishes:

• Mediterranean Orzo Pasta Salad – packed with veggies, olives, and feta for a classic Mediterranean twist.

• Greek Chicken Orzo Salad – a hearty option with tender chicken and zesty dressing.

• Chickpea Greek Salad – protein-rich, vegetarian, and bursting with Greek flavors.

• Classic Avgolemono (Greek Egg and Lemon Soup) – a comforting soup that pairs beautifully with pasta salads.

• Easy and Flavorful Italian Pasta Salad – a colorful Italian-inspired salad that’s perfect for potlucks.

FAQs

Can I use pre-cooked tortellini?

Absolutely! Just rinse if it’s warm and toss with the salad as directed.

How long should I chill it?

At least 30 minutes, though 1–2 hours makes the flavors even better.

Can I make it vegan or dairy-free?

Yes! Use vegan cheese or skip the feta altogether. The veggies and dressing carry plenty of flavor.

Does the salad get soggy the next day?

The pasta absorbs dressing over time. To fix this, keep some dressing aside and stir it in before serving leftovers.

What’s a good substitute for Kalamata olives?

Try black olives, green olives, or even capers. Just adjust for saltiness.

Conclusion

This Greek Tortellini Pasta Salad is proof that simple ingredients can create something extraordinary. With creamy tortellini, crisp veggies, tangy feta, and a punchy homemade dressing, every bite delivers Mediterranean freshness in a way that feels both hearty and light.

What I love most is how approachable it is. Even if you’re new to pasta salads, this recipe is practically foolproof—boil, toss, chill, and serve. It’s customizable, make-ahead friendly, and perfect for any occasion, from casual lunches to festive potlucks.

So go ahead, give it a try! Let me know how it turns out, and don’t forget to share it with friends or pin it for later. One bowl, a handful of fresh ingredients, and you’ll have a dish that’s bound to become a favorite in your kitchen.

Greek Tortellini Pasta Salad

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• Author: Sophia
• Total Time: 25 minutes (plus chilling)
• Yield: 4–6 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A bright, Mediterranean-inspired Greek Tortellini Pasta Salad with cheese tortellini, olives, feta, crisp veggies, and a zesty dressing—perfect for summer meals, potlucks, or quick lunches.

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Ingredients

Scale 1x2x3x

• 1 (9 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. Cook tortellini according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine tomatoes, cucumber, red onion, olives, feta, and parsley.
3. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
4. Add cooled tortellini to the vegetables and pour dressing on top. Toss gently to coat.
5. Chill in refrigerator at least 30 minutes before serving.

Notes

• Don’t overcook tortellini—rinse immediately to stop cooking.
• Make ahead by storing dressing separately and tossing just before serving.
• Add grilled chicken or chickpeas for extra protein.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad / Pasta
• Method: Tossed / Chilled
• Cuisine: Greek / Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 350 mg (approx.)
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 15 mg (approx.)

Keywords: Greek pasta salad with tortellini, Mediterranean tortellini salad, cheese tortellini Greek salad, easy tortellini salad