Greek Tortellini Salad + Video
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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!
Recipe Video
To see us make Greek tortellini salad from start to finish, watch the video in this post!
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.
Prefer sweet summer salads? You’ll love my Spinach Strawberry Salad or a big bowl of Tropical Fruit Salad — perfect with any meal!
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!
Enjoy!
With love, from our simple kitchen to yours.
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More Tortellini Pasta Salad Recipes
Greek Tortellini Salad + Video
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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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What a gorgeous salad, looks like this has all the components, crunchy, salty, sweet and savory. Love this. Pinned.!
This is perfect. I'm going through a Greek phase right now (including slow cooker gyros, kalamatas, and feta). This salad would be perfect to usher in summer. Now, I just need some baklava!
Can you send me your recipe for slow cooked gyros please?
Thank you!!
Glad you liked the recipe!
Do you use beef/pork filled tortellini..or cheese?
I use cheese! I am a cheese fiend. Enjoy!
Has anyone tried this without the olives. I hate olives.
I have not, but I imagine it would still be amazing. The Feta will give it a nice bite. Enjoy and let us know how it goes.
It is delicious even without the olives ( not a fan either ). Thank you so much for this recipe!!!
I'm making it for my son and wife. Delicious!! Thanks for sharing.
Awesome Elizabeth! Enjoy and let us know how it goes.
Made this last night .. sooo Yummy ! Thanks for sharing
I have made this so many times since first seeing the recipe. Everybody asks for the recipe. Amazing flavors!
I had this salad for a girlfriends dinner. I served it with grilled lemon garlic chicken breasts and grilled pita bread. Delicious. Thanks for sharing. Love your recipes.
what could be used in place of Feta Cheese? I just don't like any kind of moldy cheese. I suppose, I could leave it out completely. I do love most cheeses, just not ones that look modly
Feta doesn't look "moldy" in any way, it's a perfect white cheese. This particular cheese adds depth to anything it's paired with. It's absolutely fantastic with spinach as well. I think you're thinking about Bleu or Roquefort cheese. Open your mind, expand your taste buds, there's a whole big tasty world out there!
Way tastier than American cheese (talking REAL cheese not the plastic wrapped orange stuff). Feta makes EVERY salad yummier!!
First found this recipe a few years ago. Have made it for potlucks and weddings and at the end of this month for yet another wedding. Everyone asks for the recipe. I now have a card I lay beside the salad and if someone wants the recipe they can take a picture with their phone… love the color… looks pretty… tastes excellent.
Can't find Measurements…only video😯
1 orange bell pepper, cut into bite-size pieces
1 yellow bell pepper, cut into bite-size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini
Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar
Recipe pls, thanks
What could i use other than red wine vinegar. Trying to stay away from alcohol.
Red wine vinegar is not alcohol. If you are a bible reader, you will see where the wine turned to vinegar. The reason is that it did not ferment properly – it "soured"
Looking forward to making this!!! Flavors sound delicious ;o)
Enjoy and let us know how it goes!
This is a fabulous recipe. I took it for Easter and didn't bring any home! I am making it for my niece's graduation next month. She will love it.
That's great, Kristi!! We are so happy everyone enjoyed it!
What a delicious salad! I'm always looking for new ways to incorporate veggies into my daily diet and this is hands down one of my favorites! I left out the tortellini to make it healthier. Thank you, thank you, thank you!
We are so happy you enjoyed it!
Looks like a great salad!!! I don't understand why anyone would add the sugar to the dressing.
I'm assuming it's to off set the bitter taste of the vinegar.?
LOVE THIS SALAD 🙂 I add a red pepper to the pepper mixture,the biggest English cucumber that I can find and a little extra feta cheese sprinkled on top when I serve it. I also double the dressing. My family likes lots of dressing. The veggies and tortellini absorb the extra dressing which gives it wonderful flavor.
I made this in a mason jar for lunch. About 2T dressing in the bottom, ingredients in the order listed, topped with tortellini. Wrapped the feta separately. Beautiful and delicious!
Your recipes are great, I have made many of them, but I never have been able to see the videos. WHERE ARE THE VIDEOS??
Thanks
What type of vinegar could I substitute for the red wine vinegar if I don’t have any? Thanks!!
Made this its really good
Love this salad! However, I make it with radiatore pasta, as all the little inlets in the pasta hold onto the flavor.
That’s a fantastic pasta to use for any pasta salad recipe, Christina! So happy to know you enjoyed it. 🙂
TSRI Team member,
Becca
This was such a sweet and refreshing tasting pasta salad. The tortellini are also great in place of regular pasta!