Greek Tortellini Pasta Salad

This Greek Tortellini Pasta Salad is my secret weapon for gatherings and quick summer dinners because it is fresh hearty and impossible to resist. Cheese tortellini pairs with crunchy vegetables and briny olives while creamy feta and homemade Greek dressing tie everything together for a vibrant Mediterranean salad you will crave.

I made a double batch of this for a family picnic one year and there were no leftovers everyone wanted the recipe on the spot

Ingredients

• Cheese-filled tortellini pasta: Choose a fresh refrigerated variety for tender texture and rich cheesy flavor It is the hearty base of the salad
• Red onion: Adds a little bite and color Seek out firm heavy bulbs with tight skins for the boldest flavor
• Green bell pepper: Brings sweet crunch Opt for firm glossy peppers with bright color
• Lebanese cucumber: Their thin skin saves you from peeling and they have a crisp mild taste Look for evenly colored cucumbers with no soft spots
• Cherry tomatoes: Burst with sweetness Pick plump deeply colored tomatoes for juiciest results
• Kalamata olives: Offer briny depth Use ones packed in brine for the best flavor
• Feta cheese: Sprinkled on top for creamy saltiness Purchase whole blocks of feta in brine if you can for better texture
• Fresh basil leaves: Optional but brightens the whole salad Choose leaves that are fragrant and vivid green
• Extra virgin olive oil: For the dressing Select a varietal with a peppery fresh aroma for superior taste
• Red wine vinegar: Adds sharpness to the dressing Use a high-quality vinegar for the cleanest flavor
• Minced garlic: For aromatic punch Freshly minced garlic gives the most pungent kick
• Dried oregano: The classic herb dries well so buy a reputable brand for best aroma
• Kosher salt: Seasoning that draws flavors forward Coarse grains dissolve evenly throughout the salad
• Freshly ground black pepper: Use whole peppercorns and grind just before making the dressing for spicier notes
• Sugar: Just a hint to mellow the vinegar Any standard white sugar works

Step-by-Step Instructions

Cook the Tortellini:

Boil a large pot of salted water and add the tortellini Cook according to package instructions stirring gently so they do not stick When they are tender drain immediately and rinse under cold water to cool this stops cooking and prevents sticking Drain again very well so salad is not watery

Mix the Dressing:

Combine olive oil red wine vinegar minced garlic dried oregano kosher salt black pepper and sugar in a jar with a tight-fitting lid Shake vigorously until the dressing turns creamy and emulsified

Prep the Vegetables:

Chop green bell pepper and Lebanese cucumbers into even bite-sized pieces Slice cherry tomatoes in half for juicy bursts Dice red onion finely for even distribution throughout the salad

Combine the Salad:

When the tortellini is fully cool transfer to a large mixing bowl Add all the chopped vegetables pitted and halved kalamata olives and basil leaves Pour the dressing over and toss thoroughly to ensure every piece is coated

Top and Serve:

Crumble feta cheese generously over the salad and give everything one gentle toss Serve right away or chill until ready to eat for best flavor

Pin

You Must Know

• Packed with fresh vegetables for vitamins and crunch
• Features a homemade dressing much better than store bought
• Can be made ahead and stays delicious for hours

My favorite part of this salad is always the feta It melts just a little against the warm pasta and each bite is a perfect balance of creamy and tangy Once when making this with my kids they started sneaking feta from the bowl before dinner even began

Pin

Storage Tips

This salad holds up well in the fridge covered tightly for up to two days If you want it to last longer add the feta and basil right before serving to keep them fresh and vibrant The flavors actually deepen as they sit so it tastes even better the next day

Ingredient Substitutions

If you cannot find Lebanese cucumbers regular English or Persian cucumbers work well Red bell pepper can stand in for green if you like it sweeter For a dairy free version skip the feta or use a vegan cheese alternative If you do not have cherry tomatoes diced Roma or grape tomatoes are a good substitute

Serving Suggestions

Serve this salad as a light meal topped with grilled chicken or shrimp It is also a fantastic side for lamb or roasted vegetables For a heartier picnic plate add crusty bread and hummus It makes a colorful addition to any barbecue spread

Cultural Context

Drawing on Mediterranean flavors this salad captures the essence of Greek cuisine with staples like olives oregano and feta Pasta salad is not traditional Greek but tossing these classic ingredients with tender tortellini turns it into a satisfying fusion dish that always reminds me of summer holidays by the sea

Recipe FAQs

→ What type of tortellini pairs best with this salad?

Cheese-filled refrigerated tortellini works best for a soft texture that absorbs the dressing and balances the tangy, salty toppings.

→ Can I use other vegetables in this preparation?

Yes, feel free to substitute or add veggies like roasted red peppers, artichoke hearts, or baby spinach for extra flavor and color.

→ How do I keep the pasta from sticking together?

After cooking, rinse tortellini under cold water and toss gently with a drizzle of olive oil to separate any clumps before combining with other ingredients.

→ What can I use instead of feta cheese?

Try crumbled goat cheese or cubed mozzarella for a different texture and mild taste if you prefer a feta alternative.

→ How long can I store this dish in the fridge?

Store in an airtight container for up to 3 days. Add fresh basil and extra dressing just before serving to maintain vibrancy.

→ Is this salad suitable for make-ahead meals?

Absolutely. Prepare all components, keep dressing separate, and toss together right before serving for best results.