Greek Tortellini Salad

Easy Greek Tortellini Pasta Salad

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 -8 as a side dish
Author Chelsea, adapted from my Greek quinoa salad and Just a Taste


  • 1 package (16 ounces) frozen cheese-filled tortellini
  • 1/2 cup thinly sliced red onion
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 3/4 cup kalamata olives halved or sliced
  • 1 cup feta cheese
  • Optional: fresh parsley


  • 1 lemon
  • 1/4 cup +2 tablespoons red wine vinegar
  • 1 & 1/2 teaspoons minced garlic
  • 1 teaspoon white sugar
  • 2 teaspoons dried oregano
  • 1/2 cup olive oil
  • Fresh cracked pepper to taste


  1. Prepare the tortellini according to package directions. Drain and rinse under cold water and set aside.
  2. Meanwhile prepare the veggies: thinly slice the red onion, chop the cucumber (peel if desired, I like to leave the skin on), halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
  3. Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley if desired (I add in like 3-4 tablespoons).
  4. Prepare the dressing by combining all of the ingredients in a sealable jar. For the lemon, zest it to get about 1/2 teaspoon lemon zest and then juice it to get 2 teaspoons lemon juice. Shake all of the ingredients together until well combined.
  5. Toss the chilled salad with the dressing, some fresh cracked pepper, and a pinch of salt if needed. Chill covered for at least one hour (best at 2-3 hours). Toss again and enjoy!

Recipe Notes

Cook time refers to chilling time