Greek Tortellini Pasta Salad is an easy and tasty dish you can make quickly. It mixes soft cheese tortellini with fresh veggies and a tangy dressing. This salad works great for lunch, dinner, or any get-together. You’ll enjoy its fresh flavors every time.
Why You’ll Love This Greek Tortellini Pasta Salad
This Greek Tortellini Pasta Salad shines because it balances convenience with flavor so well. You get the comforting, soft texture of fresh cheese tortellini combined with the crisp bite of cucumbers and cherry tomatoes. The artichoke hearts and olives add a Mediterranean twist, while the crumbled feta cheese brings a creamy, salty finish. The homemade dressing, made with olive oil, vinegar, lemon, and a blend of herbs, ties all the ingredients together with a tangy zest that keeps every bite lively. Plus, this recipe is quick to throw together, making it ideal for busy days or last-minute meals. The fact that it tastes even better after chilling for a couple of hours means you can prepare it ahead and enjoy a hassle-free dish whenever you want.
Ingredients for Greek Tortellini Pasta Salad
For this recipe, you’ll need a fresh package of cheese tortellini, fresh vegetables, olives, and a handful of herbs and spices to make the dressing. The mix of ingredients creates a balance of textures and flavors that make this salad so satisfying.
- 20 ounces fresh cheese tortellini pasta (found in the deli section)
- 1 1/2 cups cherry tomatoes, sliced in half
- 1 1/2 cups cucumbers, chopped
- 1 cup canned artichoke hearts, chopped
- 1 (15-ounce) can olives, sliced in half
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1 tablespoon fresh dill, chopped
- Fresh ground pepper, to taste
For the dressing:
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3 to 4 tablespoons white sugar (adjust to your taste)
- 2 teaspoons Dijon mustard
- 3 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- Juice of 1 lemon
- Pinch of red pepper flakes (optional, for a subtle kick)
How to Make Greek Tortellini Pasta Salad
Start by cooking the fresh cheese tortellini according to the instructions on the package. It’s important not to overcook it — you want the pasta to remain tender but firm enough to hold its shape in the salad. Once cooked, drain the pasta and set it aside to cool.
While the pasta is cooking, prepare the dressing. In a small bowl, combine the olive oil, red wine vinegar, sugar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, lemon juice, and a pinch of red pepper flakes if you want a bit of heat. Whisk the ingredients thoroughly until the dressing becomes smooth and well combined. This dressing will bring the salad to life with its bright and herby flavors.
Next, take a large mixing bowl and add the cooled tortellini, halved cherry tomatoes, chopped cucumbers, chopped artichoke hearts, sliced olives, and thinly sliced red onion. Toss these ingredients gently to mix them evenly. Pour the dressing over the salad and toss again, making sure everything is well coated.
To finish, sprinkle half of the crumbled feta cheese into the salad and mix lightly. Transfer the salad to a serving bowl or dish, then top with the remaining feta and freshly chopped dill. Add some freshly ground pepper to taste. For the best flavor, refrigerate the salad for about two hours before serving. This resting time allows the dressing to soak into the pasta and veggies, enhancing every bite.
How to Serve Greek Tortellini Pasta Salad
When you’re ready to serve, give the salad a gentle toss to redistribute any dressing that may have settled. This pasta salad works wonderfully as a side dish alongside grilled chicken or fish, but it’s also hearty enough to enjoy on its own as a light lunch or dinner. You can pair it with crusty bread or pita for a Mediterranean-style meal.
If you want to add a touch of freshness, garnish the salad with extra fresh dill or a sprinkle of chopped parsley. For a more colorful presentation, add slices of roasted red peppers or a handful of fresh spinach leaves. This salad is a fantastic dish to bring to potlucks, barbecues, or family picnics since it’s easy to transport and tastes great chilled. Serving it cold highlights the crispness of the veggies and the zest of the dressing, making every bite refreshing.
Expert Tips for Perfect Greek Tortellini Pasta Salad
To get the best texture and flavor, use fresh tortellini if you can find it. Fresh pasta absorbs the dressing better and has a lighter feel compared to dried pasta. When cooking, test the pasta a minute before the recommended time to avoid mushiness.
Adjust the amount of sugar in the dressing to match your taste. If you prefer a tangier dressing, reduce the sugar slightly. Conversely, add a bit more if you enjoy a hint of sweetness to balance the acidity.
For added crunch, consider tossing in some toasted pine nuts or chopped walnuts just before serving. These nuts add an unexpected layer of texture and a subtle nutty flavor.
Make sure to chop the vegetables into bite-sized pieces so every forkful includes a bit of everything. Don’t forget to slice the red onion thinly to keep it from overpowering the other flavors.
If you like a little spice, add a pinch of crushed red pepper flakes into the dressing. It gives the salad a pleasant warmth without being too hot.
Finally, always let the salad chill for at least two hours to let the flavors marry perfectly.
How to Store Greek Tortellini Pasta Salad
Store your Greek Tortellini Pasta Salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days. Before serving leftovers, give it a good stir to redistribute the dressing, as some ingredients may settle or separate over time.
If the salad seems dry after storage, you can add a splash of olive oil or a squeeze of fresh lemon juice to brighten the flavors again. Avoid freezing this salad, as the texture of the pasta and vegetables will suffer when thawed.
For the best experience, prepare and chill the salad a few hours before you plan to serve it. This also helps the flavors deepen while keeping the ingredients crisp and vibrant.
Variations to Try with Greek Tortellini Pasta Salad
This salad is very versatile, so feel free to customize it according to your preferences or what you have on hand. For a protein boost, add grilled chicken strips or cooked shrimp, which will make it a complete meal.
If you want a dairy-free version, simply leave out the feta cheese or substitute it with a plant-based cheese alternative.
Try swapping out the artichoke hearts for sun-dried tomatoes to introduce a sweeter, tangier note. Roasted red peppers or marinated mushrooms can also bring in new flavors and textures.
For a different herb twist, add fresh basil or mint leaves instead of dill. These herbs will change the salad’s aroma and freshness.
If you like more crunch, toss in some chopped bell peppers or celery. They add a refreshing crispness and vibrant colors.
You can also experiment with different types of olives — Kalamata olives add a richer, deeper flavor compared to regular black olives.
This salad is flexible, so make it your own and have fun with it!
Frequently Asked Questions about Greek Tortellini Pasta Salad
What type of tortellini works best for this salad?
Fresh cheese tortellini is ideal because it has a soft texture that absorbs the dressing well. You can also use frozen tortellini if fresh is not available, but avoid dried pasta varieties.
Can I prepare this salad ahead of time?
Yes, this salad tastes best when made a few hours before serving. Chilling it for at least two hours allows the flavors to develop fully.
How long will the salad stay fresh?
When stored properly in the refrigerator, it remains fresh for up to three days. Avoid freezing as it affects the texture.
Can I make this salad vegan?
To make a vegan version, omit the feta cheese or use a plant-based alternative. Also, double-check the tortellini ingredients as some contain dairy or eggs.
What can I use instead of red wine vinegar?
If you don’t have red wine vinegar, apple cider vinegar or white wine vinegar works well as a substitute and will maintain the tangy flavor.
Is this salad suitable for meal prep?
Absolutely! It’s perfect for meal prep because it keeps well and tastes even better after resting in the fridge.
Greek Tortellini Pasta Salad
Ingredients
- 20 ounces fresh cheese tortellini (found in the deli section)
- 1 1/2 cups cherry tomatoes (sliced in half)
- 1 1/2 cups cucumbers (chopped)
- 1 cup canned artichoke hearts (chopped)
- 1 can olives (15-ounce, sliced in half)
- 1/2 whole red onion (thinly sliced)
- 1 cup crumbled feta cheese
- 1 tablespoon fresh dill (chopped)
- Fresh ground pepper (to taste)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3-4 tablespoons white sugar (adjust to taste)
- 2 teaspoons Dijon mustard
- 3 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 whole lemon (juiced)
- Pinch of red pepper flakes (optional)
Instructions
- Cook the fresh cheese tortellini according to package instructions. Drain and set aside to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, sugar, Dijon mustard, minced garlic, oregano, basil, salt, lemon juice, and red pepper flakes (if using).
- In a large mixing bowl, combine cooled tortellini, cherry tomatoes, cucumbers, artichoke hearts, olives, red onion, and half of the feta cheese. Toss gently to mix.
- Pour the dressing over the salad and toss again to coat everything evenly. Sprinkle in the remaining feta cheese and fresh dill, adding black pepper to taste.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
- Serve chilled, giving it a gentle toss before serving.
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