Packed with flavor, this Greek Tortellini Salad is the perfect side salad or easy lunch. Filled with tortellini, lots of veggies, and an easy homemade Greek dressing, this pasta salad comes together quickly and is perfect any time of year.
If you love these flavors, you’ll also love this Mediterranean Pasta Salad.
We have a lot of nights that my kids have sports or lessons or activities, so instead of always scrambling for dinner when we get home late at night, or grabbing food because we’re out, I started making what I call dinner boxes.
They are basically like a bento box – a portable dinner that we can take with us, or that I can stock the fridge with so we can grab dinner in a hurry.
After getting tired of sandwiches, I decided to make a hearty pasta salad that work as the main dish. And this Greek Tortellini Pasta Salad has become a favorite!
It’s filling enough for dinner, and it’s great for on the go or for dinner at the ball park. It holds up well in the refrigerator, so leftovers are great, too!
Ingredients
- Tortellini: I like to use tortellini that you find in the refrigerated section. You could use frozen tortellini, but I like the texture and flavor of the refrigerated version better. I usually just go for cheese tortellini, but feel free to use another flavor, if desired.
- Dressing: For the dressing, you need oil, red wine vinegar, lemon juice, Dijon mustard, mince garlic, oregano, salt, and pepper. For the oil, I like to use avocado oil, but olive oil can be used, as well. Or you can choose a neutral oil that you like.
- Vegetables: I love that there are several vegetables! We use tomatoes, cucumbers, artichoke hearts, and red onion. Bell peppers would also be a great addition.
- Olives: I like to use Kalamata olives. But really, you can change up the olives, as well.
- Cheese: For the cheese, we use feta cheese. I like to save a little bit of it to sprinkle over the top of the salad before serving.
- Herbs: Fresh herbs are best here! You will need parsley and dill.
How to Make Greek Tortellini Pasta Salad
STEP 1: I like to start by cooking the tortellini. They don’t take a long time to cook, but it will take some time for the water to boil. Cook these according to the package directions, then drain and let them cool.
STEP 2: Make the dressing. I like to do this in a jar with a tight fitting lid. Simply combine all of the ingredients, screw the lid on tight, then shake vigorously until combined. Refrigerate the dressing until you are ready to use it.
STEP 3: In a large bowl, combine the tomatoes, cucumber, artichoke hearts, red onion, olives, feta, parsley and dill.
STEP 4: Add your cooled tortellini to the bowl.
STEP 5: Pour the dressing over the salad.
STEP 6: Stir everything well to combine. You can serve this right away, but it is best is you refrigerate it for an hour to chill completely.
Tips and Tricks
This salad is great made a day in advance. The pasta soaks up some of those great flavors. That being said, the longer it’s in the refrigerator, the more the pasta will absorb any liquid. So I wouldn’t suggest making it more than 1 day in advance.
We eat it just as is for dinner, but you could also add in some diced chicken for extra protein.
This also makes just a great side dish! It’s the perfect summer salad for backyard bbqs and pot lucks!
More Favorite Pasta Salads
Dill Pickle Pasta Salad
Artichoke Pasta Salad
Caesar Salad with Pasta
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Greek Tortellini Pasta Salad
Ingredients
Dressing:
- 1/2 cup neutral oil (I like avocado oil, can also use olive oil)
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
Salad:
- 1 (16-18 oz) package fresh tortellini
- 1 cup cherry tomatoes halved
- 1 cup chopped English cucumber
- 1 cup canned artichoke hearts chopped
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped red onions
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
Instructions
- Place all of the dressing ingredients in a jar with a tight fitting lid. Shake until combined. Taste, and add more salt and pepper, if needed. Store in the refrigerator until you are ready to use it.1/2 cup neutral oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, Salt and pepper
- Cook the tortellini according to the package instructions. Drain and rinse, then set aside to cool completely.1 (16-18 oz) package fresh tortellini
- In a large bowl, combine the tomatoes, cucumber, artichoke hearts, olives, feta, red onions, parsley, and dill. Stir in the cooled tortellini.1 cup cherry tomatoes, 1 cup chopped English cucumber, 1 cup canned artichoke hearts, 1/2 cup kalamata olives, 1/2 cup crumbled feta cheese, 1/3 cup chopped red onions, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill
- Pour the dressing over the salad. Stir to combine.
- For best results, refrigerate for at least one hour before serving.
Leave a Comment...