Greek Tortellini Salad is loaded with fresh vegetables and tossed with a sweet and tangy dressing for a must-try recipe! It’s one of our favorite summer tortellini salad recipes, and I’m sure you will love it too.
Greek Tortellini Salad
As temps are starting to warm up, I couldn’t wait any longer for a summery salad.
I love love love Greek salad, and it sounded absolutely perfect, but with one addition this time — tortellini.
The only ‘rules’ in Greek salad are tomatoes, olives, feta cheese, and olive oil. Simple enough to convert into one of my tortellini pasta salad recipes, right?
Personally, I love mine loaded with crunchy veggies like peppers, red onion, and cucumbers, plus briny Kalamata olives.
And you’ll find all of that, plus a sweet and tangy dressing, in this Greek tortellini pasta salad!
We also have an amazing Greek Spaghetti Salad that is loaded with roasted red peppers, cucumbers, olives, and feta cheese, topped with a homemade Greek vinaigrette.
Ingredient Notes and Substitutions
- Tortellini – Use fresh or frozen, whichever is available, and cook to al dente according to the package directions.
You’ll only need half a package for this Greek tortellini salad, unless you plan on doubling the recipe.
- Bell Peppers – Opt for orange and yellow peppers, which are sweeter than green ones. You could also substitute sweet peppers if you prefer.
- Onion – Red onion is sweeter than yellow or white, making it perfect for raw salads.
You can soak the slices in ice water for a few minutes to reduce the bitterness if needed.
- Cucumber – I prefer English cucumber for tortellini salad recipes because it has a lower water content.
Plus, you don’t have to peel it! Persian cucumbers are a great substitute.
- Tomatoes – Same goes for cherry tomatoes — they have less liquid than grape tomatoes, plus they’re a bit sweeter.
Use my kitchen hack to slice them in seconds!
Tips for Making Greek Tortellini Pasta Salad
- Drain and rinse pasta.
After the tortellini is cooked, transfer to a colander to drain and rinse with cold water to stop it from cooking further.
If you’re still prepping the veggies, go ahead and toss the pasta with a little bit of olive oil to prevent sticking.
- Avoid a soggy mess.
If you only have regular cucumbers, add the slices to a colander and sprinkle with a little salt.
Let sit for 5-10 minutes to draw out the excess moisture, then rinse and lightly pat dry before adding to your Greek tortellini pasta salad.
- Include a protein.
This recipe is incredibly versatile, so feel free to add some chicken or shrimp to bulk it up a bit. It would also be delicious alongside your favorite grilled steak!
Make Ahead Instructions
If you are traveling with this Greek tortellini salad, or if you need to make it ahead of time, layer the ingredients in the order listed.
Cover tightly with plastic wrap and keep chilled — either in the refrigerator or on ice.
Make the dressing in a mason jar, then give it a good shake and add just before serving. This will keep your Greek tortellini pasta salad nice and crisp!
Tortellini Salad Recipes FAQ
Leftovers will keep for up to 5 days in the fridge when stored in an airtight container. Keep in mind that the ingredients will soften the longer they sit in the dressing.
Generally, any pasta salad will be served cold. The tortellini in this Greek tortellini salad will still be a bit warm if it’s served right away, but it’s just as delicious after a few hours in the refrigerator!
With love, from our simple kitchen to yours.
More Tortellini Pasta Salad Recipes
Greek Tortellini Salad + Video
- 1 orange bell pepper, cut into bite-size pieces
- 1 yellow bell pepper, cut into bite-size pieces
- 1/2 red onion, thinly sliced
- 1 English cucumber, cut into spears and then quartered
- 16 ounces cherry tomatoes, halved
- 1/2 cup sliced Kalamata olives, divided
- 4 ounces feta cheese, crumbled
- 8 ounces tortellini, 1/2 of 19 ounce package
Greek Salad Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
- Chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside.
- To a pint size mason jar, add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor).
- Cover the jar with its lid and shake to combine. Pour dressing over salad and gently toss with salad tongs until well coated. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2013, updated and republished June 2023
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