Greek Tortellini Pasta Salad

There’s something about a big bowl of Greek tortellini pasta salad that just looks like summer in food form—plump cheese-filled tortellini glistening with olive oil, bright-red tomatoes, inky Kalamata olives, crisp cucumbers, and crumbles of snowy feta.

It’s a cool, invigorating meal that comes together quickly, perfect for days when you’re craving something satisfying but light.

Because it’s mostly chopping and tossing, it’s ideal for beginners, busy weeknights, and anyone who loves to meal-prep lunches for the days ahead.

I still remember racing home before a last-minute patio get-together, staring at an almost-empty fridge. A bag of tortellini and a few Greek staples turned into a colorful bowl that disappeared before anything else on the table.

Since then, it’s been my go-to for easy entertaining, potlucks, and no-stress lunches that taste even better the next day.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold Mediterranean flavor in every bite with minimal effort
• Comes together quickly, perfect for weeknights or easy entertaining
• Makes a hearty, satisfying vegetarian main or colorful side dish
• Stays delicious after chilling, ideal for make-ahead lunches or potlucks
• Easily customizable with your favorite veggies or added protein

Ingredients

• 16 ounces cheese tortellini, fresh or refrigerated — choose good-quality with a flavorful cheese filling
• 1 tablespoon salt — for seasoning the pasta water well
• 1 cup cherry tomatoes, halved — use sweet, ripe tomatoes for best flavor
• 1 cup cucumber, diced — Persian or English cucumbers stay crisp
• 1/2 cup red onion, thinly sliced — soak in cold water briefly if you prefer milder bite
• 1/2 cup Kalamata olives, pitted and halved — use brine-packed olives for rich flavor
• 1/2 cup feta cheese, crumbled — a block of Greek feta in brine has superior taste
• 1/4 cup roasted red peppers, sliced — jarred or homemade, well-drained
• 2 tablespoons fresh parsley, chopped — flat-leaf parsley adds brighter flavor
• 3 tablespoons extra-virgin olive oil — use a fruity, good-quality Greek-style oil
• 2 tablespoons red wine vinegar — gives classic Greek salad tang
• 1 teaspoon dried oregano — rub between fingers to release aroma
• 1/2 teaspoon garlic powder — seasons evenly without raw garlic bite
• 1/2 teaspoon salt — adjust to taste, keeping olives and feta in mind
• 1/4 teaspoon black pepper — freshly ground is best
• 1/2 teaspoon Dijon mustard (optional) — helps emulsify and lightly thicken the dressing

Step-by-Step Method

Boil the Tortellini

Bring a large pot of water to a rolling boil. Stir in the tablespoon of salt to season the pasta. Add the cheese tortellini and cook according to package directions until just al dente.

Avoid overcooking so the pasta holds its shape in the salad. Stir occasionally to prevent sticking.

Drain and Cool the Pasta

Pour the cooked tortellini into a colander to drain thoroughly. Rinse briefly under cool water to stop the cooking process and remove excess starch.

Let the tortellini sit in the colander for a few minutes so excess water drips off. Spread on a tray if needed to cool faster and avoid clumping.

Whisk the Dressing

In a small bowl, add the olive oil, red wine vinegar, dried oregano, garlic powder, salt, black pepper, and Dijon mustard if using. Whisk vigorously until the mixture emulsifies and looks slightly thickened.

Taste and adjust seasoning if needed. Set the dressing aside so the flavors blend while you prepare the vegetables.

Prep the Vegetables and Herbs

Place a cutting board on a stable surface. Halve the cherry tomatoes and dice the cucumber into small, bite-sized pieces.

Thinly slice the red onion and slice the roasted red peppers. Chop the fresh parsley finely. Keep each ingredient in small piles or bowls so they’re easy to add to the salad later.

Combine Pasta and Veggies

Transfer the cooled tortellini to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, Kalamata olives, roasted red peppers, crumbled feta cheese, and chopped parsley.

Use a wooden spoon or spatula to gently toss the ingredients together. Distribute everything evenly without breaking the tortellini pieces.

Dress and Toss the Salad

Pour the prepared dressing over the tortellini mixture. Toss gently but thoroughly so every piece of pasta and vegetable is lightly coated.

Taste and adjust with a bit more salt, pepper, or vinegar if needed. Make certain the feta remains in nice crumbles and doesn’t completely dissolve in the dressing.

Chill and Serve

Cover the mixing bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes to let the flavors meld.

Toss again just before serving to redistribute any dressing that settled. If preparing a day ahead, refresh with a drizzle of olive oil and add extra parsley and feta on top.

Ingredient Swaps

• Use whole-wheat or gluten-free tortellini if needed; orzo, rotini, or penne work in place of tortellini.
• Swap feta with goat cheese, queso fresco, or a dairy-free feta for a lactose-free/vegan option.
• Replace Kalamata olives with green or black olives, roasted red peppers with fresh bell peppers or sun-dried tomatoes, and red wine vinegar with lemon juice or white wine vinegar.

You Must Know

• Doneness • If the tortellini feels mushy when you poke one with a spoon, pull the next batch 1–2 minutes earlier than the package says; they should be plump with a slight bounce in the center, not collapsing or splitting.
• Avoid • To keep the salad from turning watery, let the rinsed pasta sit in the colander at least 5–10 minutes, then shake firmly; you want almost no drips before it goes into the bowl so the dressing stays bold, not diluted.
• Flavor Boost • For more “Greek salad” punch, let the dressed tortellini and veggies sit at room temp 15–20 minutes before chilling; the pasta absorbs more oregano/garlic flavor when it’s not ice-cold.
• Make-Ahead • If making 8–24 hours ahead, hold back 2–3 tablespoons of feta and 1 tablespoon olive oil; fold them in right before serving to restore creaminess and shine if the pasta has soaked up most of the dressing.
• Swap • For a sharper or milder bite, adjust the red onion by soaking slices in cold water 10 minutes to tame heat, or skipping the soak if you want a pronounced, zesty crunch.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful vegetables and pasta.
• Pair with grilled chicken, shrimp, or lamb for a complete Mediterranean-inspired meal.
• Offer warm pita bread and hummus on the side for added texture and flavor.
• Garnish with extra feta, fresh parsley, and a lemon wedge just before serving.
• Pack in lidded containers for an easy picnic, potluck, or workday lunch.

Storage & Make-Ahead

Greek tortellini pasta salad keeps well in the refrigerator for 3–4 days in an airtight container.

It’s ideal to make a day ahead for better flavor.

Toss before serving and, if needed, add a drizzle of olive oil or extra dressing.

This dish doesn’t freeze well; the pasta and vegetables lose texture.

Reheating

Reheat gently to preserve texture.

Warm small portions in the microwave at 50% power, briefly.

Alternatively, use a covered oven-safe dish at low heat or a skillet on low, stirring frequently.

Greek Salad in Media

In those frames, I see the same colors and textures you’re tossing together in your own kitchen: tender tortellini catching the light, herbs clinging to glossy vinaigrette, cucumbers beading with chill.

• Notice how salads signal “the healthy choice.”
• Watch how shared bowls imply connection.
• See sunlight on olive oil suggest leisure.
• Catch bright produce symbolizing travel.
• Let these images inspire how you plate yours.

Final Thoughts

Give this Greek Tortellini Pasta Salad a try and see how quickly it becomes a go-to favorite for easy lunches or potlucks.

Feel free to tweak the veggies, herbs, or cheese to make it your own—this recipe is very forgiving and customizable.

Frequently Asked Questions

Can I Make This Greek Tortellini Salad Completely Vegan?

Yes, you can. I’d swap in vegan tortellini, dairy-free feta, and use Dijon that’s egg-free. You’ll still taste briny olives, cool cucumber, and silky oil hugging warm pasta—sunny, salty, and totally plant-based.

Is This Recipe Suitable for People With Gluten Intolerance or Celiac Disease?

No, it’s not suitable as written because regular tortellini contains gluten. But imagine tender gluten‑free tortellini soaking up tangy vinaigrette—swap in certified gluten‑free pasta and ingredients, and you can safely savor every bright, briny bite.

How Can I Scale the Recipe for a Large Party or Potluck?

You can easily multiply every ingredient by 3 or 4, then pile it into a huge bowl. I’d use wide platters, extra feta and herbs on top, and toss gently so everything glistens.

What Wine or Beverages Pair Best With Greek Tortellini Pasta Salad?

I’d pour a crisp Sauvignon Blanc or Assyrtiko—bright citrus cutting through the salty feta. For nonalcoholic, I’d hand you sparkling water with lemon, or iced tea kissed with mint, clinking over the cool, herby bites.

Can I Safely Pack This Salad for Outdoor Picnics or Long Travel?

Yes, you can, but keep it cold. I’d pack it in a chilled container with ice packs, nestle it in the cooler’s heart, and eat within a few hours so the creamy cheese stays safe.