Mediterranean Greek Tortellini Pasta Salad
This Mediterranean Greek Tortellini Pasta Salad is a fresh, flavorful twist on a classic pasta salad, combining cheesy tortellini with the bold, briny flavors of a traditional Greek salad. Packed with juicy tomatoes, crisp cucumbers, olives, red onions, and creamy feta—all tossed in a tangy herb vinaigrette—this dish is perfect for potlucks, picnics, or a satisfying lunch. It’s easy to make, can be served cold or at room temperature, and is bursting with Mediterranean goodness in every bite!
Total Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time (Optional): 15 minutes
Total Time: 25–30 minutes
Ingredients:
For the Salad:
1 (20 oz / 550g) package refrigerated cheese tortellini
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced or chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup roasted red peppers, chopped (optional)
1/4 cup chopped fresh parsley (or a mix of parsley, mint, and dill)
For the Greek Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon honey or maple syrup (optional, for balance)
Salt and pepper, to taste
Juice of 1/2 lemon (optional, for added brightness)
Instructions:
Cook the Tortellini:
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions (usually about 7–9 minutes), until al dente.
Drain and rinse with cold water to cool quickly. Set aside.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, honey (if using), salt, pepper, and lemon juice. Taste and adjust seasoning.
Assemble the Salad:
In a large mixing bowl, combine cooked tortellini, cherry tomatoes, cucumber, red onion, olives, feta, and roasted red peppers (if using).
Dress the Salad:
Pour the dressing over the salad and toss gently to combine. Be careful not to break the tortellini.
Chill or Serve:
Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature. Garnish with fresh herbs before serving.
Tips
Don’t Overcook the Tortellini
Cook just until al dente—overcooked tortellini can fall apart when mixed.
Rinse with cold water right after draining to stop the cooking process and keep them firm.
Toss Gently
Use a large bowl and a soft spatula or spoon to mix so the tortellini and feta don’t break or get mushy.
Let It Sit (If You Can)
Letting the salad rest for 15–30 minutes in the fridge allows flavors to meld together beautifully.
Taste Before Serving
Taste before serving and adjust salt, lemon juice, or herbs as needed. Feta and olives already add saltiness, so go light at first.
Variations
Add Protein:
Grilled chicken, shrimp, chickpeas, or white beans make it a heartier main dish.
Add cubed grilled halloumi or tofu for a vegetarian protein boost.
🌶️ Make It Spicy:
- Add sliced pepperoncini, a sprinkle of chili flakes, or chopped Calabrian chili for a kick.
Cheese Switch-Up:
Try crumbled goat cheese or shaved parmesan instead of feta for a different flavor profile.
Brighten the Dressing:
Use lemon juice instead of vinegar, or a combo of both, for a tangier, citrusy punch.
Add a touch of tahini or Greek yogurt to make the dressing creamy.
Herb Options:
Use a combination of parsley, mint, dill, oregano, or even basil. Fresh herbs really elevate the salad.
Add More Veggies:
Roasted or raw bell peppers, artichoke hearts, sun-dried tomatoes, arugula, or baby spinach can add color, crunch, and nutrition.
Turn It Into a Meal:
Serve inside pita bread or wraps with hummus or tzatziki for a handheld option.
Use as a topping for leafy greens to make a big Mediterranean salad bowl.
Q&A
Q: Can I make this pasta salad ahead of time?
A: Yes! It actually tastes better after a few hours in the fridge. Just give it a stir and add a splash of olive oil or lemon juice before serving to freshen it up.
Q: Is it served warm or cold?
A: It’s typically served cold or at room temperature, making it ideal for meal prep, picnics, and potlucks.
Q: Can I use frozen tortellini?
A: Yes, just cook according to the package directions. Make sure to cool it down completely before mixing it with the veggies.
Q: Is there a vegan option?
A: Swap cheese tortellini for vegan pasta, omit the feta or use a plant-based alternative, and use a simple olive oil-lemon dressing without honey.
Q: What can I serve it with?
A: It pairs beautifully with grilled meats, falafel, pita bread, or as part of a larger mezze spread with dips like hummus and baba ganoush.
Nutrition
Calories: ~380 kcal
Protein: ~13g
Fat: ~20g
Carbohydrates: ~35g
Fiber: ~3g
Sugar: ~4g
Sodium: ~550mg
Note: Values will vary based on the brand of tortellini, amount of cheese, and any added extras like olives or dressing.
Conclusion
This Mediterranean Greek Tortellini Pasta Salad is a colorful, satisfying fusion of classic Greek flavors with the comforting bite of cheesy pasta. It’s quick, customizable, and perfect for everything from weekday lunches to festive gatherings. Whether you’re keeping it vegetarian or bulking it up with proteins, this dish delivers vibrant, wholesome Mediterranean flavor in every bite. Plus, it’s make-ahead friendly and endlessly versatile.