Greek Tortellini Pasta Salad

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Greek Tortellini Pasta Salad: A Vibrant, Flavor-Packed Dish

There’s something magical about a pasta salad that’s both hearty and refreshing—one that bursts with Mediterranean flavors and makes every bite a celebration. This Greek Tortellini Pasta Salad is exactly that. I first made it for a summer potluck, and within minutes, the bowl was scraped clean. Friends raved about the creamy feta, the tangy dressing, and the satisfying chew of cheese-filled tortellini mingling with crisp cucumbers and briny olives. Now, it’s my go-to dish for picnics, BBQs, and even quick weeknight dinners when I want something bright, flavorful, and effortless.

Why You’ll Love This Greek Tortellini Pasta Salad

Bold, fresh flavors – The zesty lemon-herb dressing, salty feta, and juicy tomatoes create a symphony of tastes.
Perfect for any occasion – Works as a side dish, a light lunch, or a crowd-pleasing potluck star.
Easy to make ahead – The flavors deepen as it chills, making it ideal for meal prep or entertaining.
Packed with texture – Tender tortellini, crunchy cucumbers, and meaty artichokes keep every bite exciting.
Customizable – Swap ingredients based on what you have (more on that below!).

A Dish That Wins Over Everyone

My nephew, a notorious picky eater who usually turns his nose up at anything green, surprised us all by going back for seconds—then thirds. “It’s like pizza but in a salad,” he declared, picking out extra olives and feta. Even my mother-in-law, who usually sticks to traditional Greek recipes, admitted this twist on pasta salad was “yiayia-approved.”

What Makes It Special

Cheese tortellini – Adds a rich, pillowy bite that elevates it beyond ordinary pasta salad.
Briny olives & artichokes – Bring that authentic Greek flair and umami depth.
Fresh dill & oregano – Herbaceous brightness that ties everything together.
Tangy-sweet dressing – The perfect balance of red wine vinegar, lemon, and a touch of sugar.

Making It Happen

Start by cooking your tortellini just until al dente—nobody likes mushy pasta! While it cools, whisk together the dressing: olive oil, red wine vinegar, garlic, Dijon, herbs, and a squeeze of lemon. The sugar mellows the acidity, so adjust to taste.

In a big, welcoming bowl, combine the tortellini with crisp cucumbers, sweet cherry tomatoes, sliced red onion, artichokes, and olives. Pour that glorious dressing over everything, then gently toss until each piece is glistening. Finish with a snowy sprinkle of feta and fresh dill for that final pop of flavor and color. Let it chill for at least two hours (if you can resist sneaking a bite sooner).

You Must Know

Don’t overcook the tortellini – It will soften more as it soaks up the dressing.
Taste the dressing before adding – Adjust sugar, salt, or lemon to your preference.
Let it rest – Chilling allows the flavors to meld beautifully.

Serving Ideas

Pair with grilled chicken, lemon-herb shrimp, or lamb kebabs for a full Greek feast.
Drinks: Crisp white wine (like Assyrtiko or Sauvignon Blanc) or sparkling lemonade.
Serve on a bed of greens for extra freshness.

Make It Different

Vegetarian-friendly as-is – For protein, add chickpeas or grilled halloumi.
Gluten-free? Use GF tortellini or swap with chickpea pasta.
Lower-carb – Replace half the tortellini with chopped bell peppers or zucchini.
Extra tang – Add pepperoncini or capers for a briny kick.

Storage & Reheating Tips

Fridge: Keeps well for 3–4 days in an airtight container.
Revive it: If the pasta absorbs too much dressing, drizzle with a little olive oil and lemon juice before serving.
Freezing? Not recommended—the fresh veggies lose their crunch.

Success Tips

Salt your pasta water well – It’s your only chance to season the tortellini itself.
Drain & cool pasta properly – Rinse briefly with cold water to stop cooking if needed.
Fresh herbs > dried – If possible, use fresh basil and oregano for the dressing.

Frequently Asked Questions

1. Can I use frozen tortellini?
Absolutely! Just cook according to package directions and let it cool before mixing.

2. How long does it last?
Up to 4 days in the fridge, though the cucumbers soften over time.

3. Can I make it dairy-free?
Yes! Skip the feta or use a vegan alternative, and ensure your tortellini is cheese-free.

4. Is there a substitute for red wine vinegar?
White wine vinegar or even a squeeze of extra lemon juice works in a pinch.

5. Can I add meat?
Grilled chicken, salami, or shrimp would be delicious additions.

Greek Tortellini Pasta Salad Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (+ chilling)
Category: Salad, Pasta
Difficulty: Easy
Cuisine: Greek-Inspired
Yield: 6–8 servings

Ingredients

For the Salad:

20 oz package fresh cheese tortellini
1 ½ cups cherry tomatoes, halved
1 ½ cups cucumbers, chopped
1 cup canned artichoke hearts, chopped
1 (15 oz) can olives, halved
½ red onion, thinly sliced
1 cup crumbled feta cheese
1 tbsp fresh dill, chopped
Fresh ground pepper, to taste

For the Dressing:

½ cup olive oil
⅓ cup red wine vinegar
3–4 tbsp white sugar (to taste)
2 tsp Dijon mustard
3 tsp minced garlic
2 tsp dried oregano
2 tsp dried basil
1 tsp salt
Juice of 1 lemon
Pinch of red pepper flakes (optional)

Instructions

Cook tortellini according to package directions. Drain and let cool slightly.
In a small bowl, whisk together all dressing ingredients until smooth. Adjust sugar or salt to taste.
In a large bowl, combine tortellini, tomatoes, cucumbers, artichokes, olives, red onion, and half the feta. Pour dressing over and toss gently to coat.
Top with remaining feta, fresh dill, and black pepper. Chill for 2 hours before serving for best flavor.

Notes

Fresh or frozen tortellini both work.
For extra color, add roasted red peppers or kalamata olives.

Tools You’ll Need

Large mixing bowl
Whisk
Colander

Allergy Info

Contains dairy (feta, tortellini), gluten (pasta).

Nutrition (per serving)

Calories: ~380 | Carbs: 42g | Protein: 12g | Fat: 20g

This Greek Tortellini Pasta Salad is a guaranteed hit—creamy, tangy, and utterly craveable. Make it once, and it’ll earn a permanent spot in your recipe rotation!