Greek Tortellini Salad

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Greek Tortellini salad made with cheese tortellini, tomatoes, cucumbers, olives, red onion, feta cheese, and simple Greek dressing. This easy pasta salad is perfect for summer potlucks and barbecues. 

Tortellini Salad with feta cheese, cucumber and olives

Cheese Tortellini + Classic Greek Salad = Yum

June is here and that means summer is here. I know summer doesn’t officially start until later in the month, but I am ready!  I am giving us all permission to start summer early. We kicked off our early summer by making a Greek Tortellini Salad for dinner. I love making pasta salads during the summer months and this one is already a favorite!

I love a good classic Greek Salad, but I also like to mix things up. Last year, I made a Greek Quinoa Salad and it has become a staple in our house. This year, I jazzed the traditional Greek Salad up by adding cheese tortellini to the mix. Josh loves cheese tortellini and was very happy my new salad creation.

Greek Tortellini Salad Recipe on This salad is always a hit at potlucks! It is a family favorite!

Greek Tortellini Pasta Salad Ingredients laid out on cutting board

Tortellini Salad Ingredients

To make this tortellini salad you will need:

  • Cheese tortellini-you can use refrigerated, frozen, or even dried tortellini. Refrigerated or frozen tortellini is our favorite to use.
  • Grape tomatoes-you can use cherry tomatoes too.
  • Cucumbers-seedless cucumbers or regular cucumbers work well, use your favorite!
  • Kalamata olives-make sure you buy pitted kalamata olives.
  • Red onion-thinly slice the red onion.
  • Feta cheese-you can buy a block of feta cheese and crumble it into the salad or buy pre-crumbled feta cheese.
  • Greek dressing-this dressing is easy to whisk up and gives the salad great flavor.

Greek Tortellini Salad served in wooden bowl

How to make Tortellini Salad

I love making tortellini pasta salads because they are filling and easy to make. Cook the tortellini, according to package instructions, and add in tomatoes, cucumbers, kalamata olives, red onion, and feta cheese. Toss the salad with the simple Greek dressing made of olive oil, red wine vinegar, garlic, and oregano.

You can serve the pasta salad right away or chilled. This salad can be made ahead of time, which is a huge bonus. It will keep in the fridge for 2 to 3 days. I love making a big Greek Tortellini Salad so we can nibble on it for a few days. This pasta salad is always a hit at parties and potlucks. Everyone will beg you for the recipe!

Close up of Tortellini Pasta Salad with feta, cucumber, olive and tomato

Celebrate summer with this Greek Tortellini Salad! It is a great salad to take to summer barbecues, pool parties, and picnics. No need to wait, let’s get this summer party started!

Greek Tortellini Salad Video

Greek Tortellini Salad

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals!
4.67 from 36 votes
Prep Time
10 minutes
Cook Time
7 minutes
Total Time
20 minutes


For the Salad:

  • 1 20 ounce package refrigerated cheese tortellini
  • 1 1/2 cups grape tomatoes cut in half
  • 1 large cucumber chopped
  • 1 cup kalamata olives pit removed and chopped
  • 1/2 red onion chopped
  • 3/4 cup crumbled feta cheese

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
  2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
  3.  In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
  4. Note-this salad will keep in the fridge for up to 3 days.
Nutrition Facts
Greek Tortellini Salad
Amount Per Serving
Calories 137 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 423mg18%
Potassium 147mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 5.5mg7%
Calcium 90mg9%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Greek pasta salad, tortellini salad

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 3 stars
    Very easy, light and healthy supper. I used pre-sliced kalamata olives and that reduced prep. We had some leftovers and refrigerated. The tomatoes lose all flavor after being refrigerated. Recommend using it all in one go.

  2. 1 star
    Good morning, my name is Anna and I’m from Greece, I really like your site and I made the tortilla Greek salad. They came out awesome and I have a photo to upload to my facebook recipes and tips

  3. 5 stars
    Oh my gosh Maria I made this a few weeks ago and it was so good. i felt like I was in Greece again eating at an outside cafe. The flavors are amazing and a wonderful heart healthy recipe. i will make it again this week. Thank you!

  4. 5 stars
    Very easy recipe. Instead of cheese tortellini, I used what I had in the pantry which was tomato with oregano purchased at Aldi. I figured the recipe had tomatoes and oregano, so the tortellini should be okay. It was delicious. Great combination of flavors and perfect ration of dressing to salad.

  5. I’ve made this salad for 15 years. You’re missing the marinated prawns, Italian squash and all the herbs. You have a good starter though.

  6. 5 stars
    I made this today. My husband doesn’t like cucumbers so I left them out, but added some to my bowl. I also added some pepperoni and salami. It was delicious. Thanks for the recipe!

  7. 4 stars
    Thank you for sharing your recipe. It was my inspiration for lunch today, working w/what we had on hand due to the pandemic. Here were my notes: I made this 4/25/20. With some minor changes, this can be a spectacular salad. 1st, quadruple the dressing, you won’t regret it. And definitely use a LOT more fresh minced garlic. Be sure your pasta is cooked & well chilled ahead of time. If there is time, marinate all the veggies in the dressing in a ziplock bag long before assembly. Because I was only cooking for 2, I did not follow the proportions, but instead put together a portion for 2. Example, I only used ~ 2.5 c tortellini. Add a sprinkling Parmesan cheese before serving. Definitely could use some spicy meat such as Genoa Salami or Kielbasa. A hard boiled egg cut up and served on top would be the crowning touch. Consider serving it with hot crusty bagget bread. I put bell pepper in my spouse’s salad because he likes it. Obviously these are just ideas based on our taste preferences.

  8. Unfortunately,tortellini seems to be another one of those products in short supply at this time. ☹️

  9. 4 stars
    I made this the other night & we loved it! The dressing didn’ Make enough so when I make it again I’ll double the amounts.

  10. Besides being a colorful salad, the ingredients are healthy and you can’t go wrong with Feta and Kalamata Olives!

  11. 5 stars
    I’ve made this multiple times and it’s always a hit! Any time I bring this to a BBQ or potluck I always get asked for the recipe! I like to add a little lemon juice to the dressing to brighten it up just a tad. I like how versatile it is as well, there are so many things you could add to this! Thanks for the awesome recipe!

  12. 5 stars
    This is the perfect summer salad! I hate to cook, but this recipe is easy and tastes amazing! Everyone I have ever made it for wants the recipe.

  13. I will be making this greek salad soon……I have been making a cheese tortellini antipasto salad…..I just use the cheese tortellini and add ingredients you would put into an antipasto….green and black itialian olives, roasted red peppers, red onion, cherry tomatoes, ham, salami and mozzarella balls artichoke hearts…..and use a light Italian dressing….its very good.

  14. This sounds wonderful but I’m not a fan of olives. Would capers be a reasonable substitute? What would you suggest? Thank you.

    1. I think capers would be good. You can also leave them out. I like artichoke hearts too!

  15. 4 stars
    Yum! This was a great make-ahead meal for family visiting. I doubled the dressing like some of the reviewers mentioned, and I’m glad I did. It definitely needed more dressing than the recipe called for, and I had a little extra to revive the leftovers the next day. If you’re using this for multiple meals, keep a little dressing in the fridge to add. I added a little Dijon mustard (maybe a teaspoon?) to the dressing as well as I felt it was missing a little zip. It was gobbled up by guests and makes for a perfect summer meal.

  16. I’ve been making this recipe for a few years. I decided to make a wee bit healthier. I swapped out the tortellini for quinoa, and added chickpeas for a protein boost. Its by far one of favorite go to salads.

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