Greek Tortellini Salad + Video
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This Greek Tortellini Salad is fresh, crisp, and packed with bright, bold flavor. Tender cheese-filled pasta tossed with crunchy vegetables, briny olives, and creamy feta, all coated in a simple, zesty dressing. It’s light but satisfying, with that perfect mix of tangy, salty, and fresh that keeps you going back for another bite.
Table of Contents
WHY YOU’LL LOVE TORTELLINI SALAD COLD
- Fresh, crisp, and full of texture
- That Greek flavor combo just works every time
- Light enough for a side, hearty enough for a meal
- Easy to prep ahead for gatherings
- Simple dressing with big flavor
Greek Tortellini Salad
When I first made this, I was absolutely in love with it.
I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.
Truth is, I still love it. I just went a little overboard with it that year.
And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.
Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.
GREEK TORTELLINI SALAD RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video đŸ‘‡
INGREDIENT NOTES
- Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
- Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
- English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
- Kalamata Olives: Salty, briny, and essential for that Greek flavor.
- Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
- Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
- Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.
VARIATIONS
Add Chicken: Grilled or rotisserie chicken make it a full meal.
Extra Veggies: Add spinach, artichokes, or zucchini.
Lower Salt: Reduce the amount of olives slightly if needed.
No Tortellini: Use rotini or bowties for a lighter version.
Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.
Spicy Touch: Include a pinch of red pepper flakes in the dressing.
Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).
SERVING SUGGESTIONS
- Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
- Serve alongside our Tuscan-Inspired Mediterranean Burger.
- Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
- Great for picnics, potlucks, and meal prep
GREEK TORTELLINI PASTA SALAD FAQ
Yes! Prep and layer everything into the bowl in advance, but toss with the dressing just before serving.
If it’s dressed too early, yes. Same goes for leftovers, since the pasta continues to absorb the dressing and the vegetables start to soften. Best to hold off until just before serving!
You can, but the homemade version can be made in a minute and tastes much fresher than anything from the store.
Greek tortellini pasta salad will keep for up to 3 days in the fridge.
Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.
That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.
And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.
DONNA’S PRO TIPS
- Let the tortellini cool before mixing so it doesn’t wilt the veggies.
- Cut everything bite-sized for better balance.
- Toss gently so the feta doesn’t break down too much.
- Add dressing just before serving for the best texture.
- Taste before serving and adjust salt or vinegar if needed.
- Use fresh, crisp vegetables for maximum crunch.
- Reserve a little feta to sprinkle on top at the end.
TOOLS NEEDED
- Large Pot: For cooking the tortellini.
- Colander: To drain and cool the pasta.
- Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
- Sharp Knife + Cutting Board: For all the fresh prep!
- Mason Jar or Whisk: For mixing the dressing easily.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Fresh Greek-style pasta salad with tortellini
- Loaded with crisp veggies, olives, and feta
- Simple homemade dressing with big flavor
- Best tossed right before serving
- Light but still filling
- Great for meal prep and gatherings
- Holds well for a few days
- Easy, bright, and always a crowd favoriteÂ
Greek Tortellini Salad
Ingredients
Salad
- 1 medium orange bell pepper, cut into bite-size pieces, (about 1 cup)
- 1 medium yellow bell pepper, cut into bite-size pieces, (about 1 cup)
- 1/2 medium red onion, thinly sliced, (about ½ cup)
- 1 English cucumber, cut into spears and quartered , (about 2 cups)
- 16 ounces cherry tomatoes, halved , (about 3 cups)
- 1/2 cup Kalamata olives, sliced, divided
- 4 ounces feta cheese, crumbled , (about 1 cup)
- 8 ounces tortellini, uncooked, about 2 cups
Greek Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon Kalamata olives, finely minced , (from above)
Instructions
- COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
- PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
- MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
- COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
- TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
- SERVE: Serve immediately or refrigerate until ready to serve.
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 May 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I made this for a summer BBQ and it was a hit! Everyone loved it.
Hi Gabriella!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn
I love, love, love this recipe. I’ve made it with and without almost everything in there (tortellini, olives, cheese, sugar in the dressing) and it still in one of my top 3 recipes. It is one of the things I make from scratch. I don’t have many of those types of recipes … 2 or 3 only that I make from scratch.
Hi Linda!
So glad that you enjoy the recipe.
TSRI Team Member,
Devlyn