Greek Tortellini Salad: Salty feta cheese, crisp cucumbers, juicy cherry tomatoes, sharp red onions, and sweet-bitter Kalamata olives are all stirred together with tender cheese-filled tortellini. This salad is tossed in a nutritious and flavorful Greek-inspired vinaigrette.
Pair Greek Tortellini Salad with marinated and grilled Greek chicken or Greek meatballs. And if you’re looking for a low-carb alternative to the tortellini, try this Greek quinoa salad next.
Greek Tortellini Salad
A good pasta salad is always a hit during the summer, especially when brought to a cookout or potluck! But adding tortellini in place of the pasta takes it to the next level.
Greek Pasta Salad is a popular recipe on the site, so I swapped a few ingredients and replaced the pasta with tortellini to create this fun twist on a classic. The tortellini completely change the salad, making it more savory and a lot more cheesy.
Greek Tortellini Salad dressing
To dress this Greek Tortellini Salad, we combine the ingredients listed below in a jar and shake to combine; it’s easy and quick! You can also use a bottled Greek vinaigrette from the store, and add it to taste over this salad.
- Olive oil: Since olive oil is the star of the dressing, I recommend a good quality, extra-virgin oil.
- Red wine vinegar: This variety of vinegar adds an overtly sharp and clean flavor with a hint of fruity aromas. It’s a classic Greek dressing ingredient!
- Lemon juice: Freshly squeezed lemon juice will taste the best and add vibrancy to the salad.
- Honey: Feel free to add more honey if you find the dressing too tart, and alternatively, start with less if you prefer tangier dressings.
- Dijon mustard: Don’t use regular yellow mustard; the two don’t interchange well in this dressing.
- Minced garlic: Grab jarred minced garlic if you’re in a pinch for time, or use a garlic press to mince a clove quickly.
- Dried oregano: While fresh oregano can certainly be used, I find it a bit overpowering in the salad. Dried oregano disperses more evenly and less intensely in the salad.
- Salt and pepper: Added to taste preference!
Quick tips
- Use good quality tortellini: There are frozen, fresh, and shelf-stable tortellini to choose from, as well as myriad brands, so it can be overwhelming. If you have a favorite tortellini, use that; otherwise, there are some taste-tested recommendations here and here!
- Take away the bite of red onion: If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding to the salad.
- Salt the water: Since Greek Tortellini Salad is eaten cold, the flavors tend to get muted. Make sure the tortellini are well salted as they cook– and don’t be afraid to add more salt to the finished salad if it needs it. I typically add 1 teaspoon of salt to 4 cups of water.
- Cook the tortellini to al dente: Since the tortellini sits in dressing, it has a tendency to get soggy if overcooked. Cook the tortellini to the package directions for al dente.
- Use Persian or English cucumbers: English/Persian cucumbers have smaller seeds that are easier to eat, taste less bitter, have a great crispness, and have a peel that is thinner and more edible.
Quick Tip
What does it mean to cook pasta al dente? That’s an Italian phrase that means “to the teeth.” Al dente pasta
has a little bit of firmness when you bite it. If you cut a piece of al dente pasta, you’ll see a bit of
uncooked starch in the middle. Al dente isn’t uncooked or hard pasta; it’s just ever-so-slightly undercooked.
Variations:
- Add a creamy element, such as a ripe avocado. Since avocados don’t hold up well in the salad, if you use them, add them to individual plates right before serving.
- Make it a Greek Chicken Tortellini Salad. Add in some diced grilled chicken (rotisserie chicken, Greek-seasoned-and-cooked chicken, or use this delicious chicken marinade).
- Swap black olives for Kalamata olives if that’s what you have on hand.
- Add roasted red pepper: Roasted red peppers would make a great complement to the other veggies in this salad. You can buy jars of roasted red peppers at the store; they are usually near things like pickles, capers, and artichoke hearts. Alternatively, a raw red or green pepper would be a great addition.
How long will Greek Tortellini Salad last?
We prefer it the same day it’s made, as the onion and olive flavors get stronger the longer it sits. The dressing also begins to break down the tortellini.
You can refrigerate the ingredients separately in meal prep containers (veggies, tortellini, feta cheese, and dressing) and dress the bowls individually at mealtime. This way, Greek Tortellini Salad will last 4 to 5 days in the fridge. You can find more meal prep tips in this recipe for Greek couscous salad.
This salad doesn’t freeze or thaw well, due to all the raw veggies. Tortellini also don’t hold up when frozen and thawed.
If you have time, make the dressing in advance. This dressing benefits from being made in advance and chilling in the fridge; the flavors meld and intensify, plus it’s just better chilled! When chilling the dressing, separation is normal. Let it sit out for 5 or so minutes and give it a good shake before adding it to the salad.
More salad recipes
- Broccoli Salad with a creamy dressing
- Chicken Salad with pecans and dried cranberries
- Italian Pasta Salad with an Italian-inspired vinaigrette
- Turkey Taco Salad with a creamy cilantro dressing
- Potato Salad with a creamy mayo-based dressing
Greek Tortellini Salad
Greek Tortellini Salad is a flavor-packed mix of feta, cucumbers, cherry tomatoes, red onions, and Kalamata olives, all tossed with tender cheese tortellini and a zesty Greek vinaigrette. Delicious and refreshing!
Equipment
- Mason jar or other sealable container
Ingredients
Salad
- 1 (16-ounce) package cheese-filled tortellini fresh or frozen
- 1/2 cup red onion diced
- 1 cup Persian cucumbers or English cucumber, cut into half moons
- 1 cup cherry tomatoes halved
- 3/4 cup kalamata olives halved or thinly sliced
- 1/3 cup feta cheese crumbled
- 3 to 4 tablespoons finely chopped fresh flat-leaf parsley optional
Dressing
- 1/4 cup + 2 tablespoons olive oil
- 1 lemon
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons Dijon-style mustard
- 3/4 teaspoons minced garlic
- 3 tablespoons red wine vinegar
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine all dressing ingredients in a mason jar. Juice lemon to get 1-1/2 tablespoons lemon juice and add to the jar. Shake thoroughly to combine, making sure no honey or Dijon sticks to the bottom. Use a spoon to stir, then shake again if needed. Store dressing in the fridge until ready to use. To serve, shake dressing again right before adding to the salad and drizzle over salad.
- Prepare tortellini according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don’t forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared dressing. Set aside in the fridge to chill.
- Prepare the veggies: dice the red onion, cut the cucumbers into half moons, halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
- Toss together the completely cooled tortellini with all the veggies and add some chopped fresh parsley, if desired. Drizzle on the dressing to your preference; you may not want to use it all (I love dressing, so I use all of it on this salad!). Toss to combine and add the feta cheese. Toss again gently. Taste and adjust to preference, adding any additional salt/pepper as needed.
- Cover tightly and chill in the fridge for 30 minutes to 1 hour. Toss once more, serve, and enjoy!
Recipe Notes
Storage: I prefer this salad the same day it’s made, as the onion and olive flavors get stronger the longer it sits. The dressing also begins to break down the tortellini.
You can refrigerate the ingredients separately in meal prep containers (veggies, tortellini, feta cheese, and dressing) and dress the bowls individually at mealtime. This way, this Greek tortellini Salad will last 4–5 days in the fridge. You can find more meal-prepping tips in this recipe for Greek Couscous Salad.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 44.4g | Protein: 12g | Fat: 18.3g | Cholesterol: 39.2mg | Sodium: 496.6mg | Fiber: 2.6g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the recipe but changed a few items due my granddaughter ‘s taste:
Added string beans , mozzarella balls ,
black olives with a little of amount of
Greek olives and some Parmesan
cheese.
Delish! I am so happy to hear this! Thanks so much Rosaleen! 🙂
The dijon in the dressing throws off the whole balance of the dish IMHO.
Recommend omitting it entirely.
Bummer you didn’t love the dijon in the dressing! Sorry Oliver!
I’m thinking of adding either Pecans or Almond Slices. What are your thoughts as to which or if you think it won’t work?
I’d think almond slices would do better. I’d toast them first so they don’t get soggy!
Added grilled marinated chicken breasts to it, was delicious.
Delish! So glad you enjoyed! 🙂
This has become a salad favourite in our home. I did change it to satisfy everyone’s dislikes and likes. I put in artichokes instead of olives and spring onions instead of red onion. And I so love the dressing! Good on any salad!! Such a handy salad alternative when greens are unavailable or less than desirable (wintertime) — other ingredients usually available year round. Thank you.
Delish! I am so thrilled you guys love this! Thanks! 🙂
Made this tonight. SO good! I did add the parsley, and I chiffonaded some fresh spinach to go in. The dressing is amazing! I could drink it, it’s so good. Going to try as a marinade for chicken and fish. So delicious! Thank you!
YUMMY! I’m so glad you enjoyed! Thanks for your comment Shirlee!