Greek Tortellini Salad
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.
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 👇
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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Welcome!
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 >>
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!