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.
Ingredients
Scale
- 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
Instructions
- Cook tortellini according to package directions. Drain and rinse under cold water.
- In a large bowl, combine tomatoes, cucumber, red onion, olives, feta, and parsley.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Add cooled tortellini to the vegetables and pour dressing on top. Toss gently to coat.
- 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