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.
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.
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.
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!
Greek Tortellini Salad Video
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Greek Tortellini Salad
Ingredients
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
Instructions
- 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.
- Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
- 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.
- Note-this salad will keep in the fridge for up to 3 days.
Nutrition
Have you tried this recipe?
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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.
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
Anna: why, then, did you give it only one star?
Oh, this looks fabulous!! I love the colors and the flavors of this salad! I could eat this salad all summer long -YUM!
Don’t care for feta cheese what else could I use.
Goat cheese! Fresh Mozzarella! Burrata!
Wow! Wow! This was delicious!!!
What other pasta can i use in my town can not get tortellini
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!
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.
Glad you enjoyed the salad!
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.
This was SO good.
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!
Glad you liked the salad!
Have made this before and making again tonight. Can’t wait because it’s so delicious!!! ♥️
Glad you love it!
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.
Unfortunately,tortellini seems to be another one of those products in short supply at this time. ☹️
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.
Besides being a colorful salad, the ingredients are healthy and you can’t go wrong with Feta and Kalamata Olives!
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!
You are welcome! I am glad it’s a favorite for you too!
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.
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.
This sounds wonderful but I’m not a fan of olives. Would capers be a reasonable substitute? What would you suggest? Thank you.
I think capers would be good. You can also leave them out. I like artichoke hearts too!
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.
I’m a beginner with the whole cooking thing. Easy recipe and very yummy!
Love Love Love this recipe!!
It’s one of my go to recipes for summer salads.
Delicious! Made with garden fresh cucumbers and tomatoes. Perfect tasty summer dish. Thank you!
Made the dish and it is great! Thank you for the recipe.
You are welcome!
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.
I’m not a huge meat eater so this salad is perfect. I could eat this salad a few times a month. I did add a small amount of good cold cut salami in thin strips. I also added chopped capers and its juice in the dressing and instead of just dried Oregano I used dried italian seasoning, it just added more layers of flavor. YUM!!
Wonderful salad and very tasty. The calories are quite misleading, however. Calculating the calories on a counter brings the calories per serving closer to 350. Unless the recipe is calling for some sort of fat free or reduced calorie tortellini, which it’s not referencing in the recipe. Still a great salad, but caution to those hoping to find a light, low calorie salad.
Thank you so much for this recipe! I halved it and ate it for lunch at work 4 days in a row. It’s so refreshing and definitely a summer time staple for me!
So glad you loved it!
This turned out fabulous and the salad never got bland after sitting in the fridge as so many cold salads do. I doubled this recipe for a large crowd and there was nothing left. I will definitely be making this again and thank you for sharing.