Greek Tortellini Pasta Salad

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Greek Tortellini Pasta Salad – A Zesty Mediterranean Favorite

This Greek Tortellini Pasta Salad is a vibrant and satisfying dish that’s perfect for any occasion. It’s filled with bold flavors and colorful ingredients—from juicy cherry tomatoes and crisp cucumbers to tender artichoke hearts, olives, and creamy feta. Tossed in a bright and tangy homemade dressing, this pasta salad is sure to become a favorite at your table.

Whether you serve it as a light lunch, a side for grilled dishes, or take it to a potluck, this salad delivers refreshing Mediterranean taste in every bite. Best of all, it’s easy to make and even better after a few hours in the fridge!

Prep Time: 30 minutes

Chill Time: 2 hours

Total Time: 2 hours 30 minutes
Servings: 6
Calories: 544 per serving

Ingredients

For the Salad:

  • 1 (20-ounce) package fresh cheese tortellini (refrigerated or deli section)
  • 1 ½ cups cherry tomatoes, halved
  • 1 ½ cups cucumber, diced
  • 1 cup canned artichoke hearts, chopped
  • 1 (15-ounce) can black olives, halved
  • ½ medium red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1 tablespoon fresh dill, chopped
  • Freshly ground black pepper, to taste

For the Dressing:

  • ½ cup olive oil
  • ¼ cup lemon juice (from about 1–2 lemons)
  • 3–4 tablespoons white sugar (adjust to taste)
  • 2 teaspoons Dijon mustard
  • 3 teaspoons fresh garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • Pinch of red pepper flakes (optional, for a hint of heat)

Instructions

  1. Cook the Tortellini:
    Cook the tortellini according to the package directions. Drain and let cool slightly.
  2. Prepare the Dressing:
    In a bowl or jar, whisk together the olive oil, lemon juice, sugar, mustard, garlic, oregano, basil, salt, and red pepper flakes. Taste and adjust seasoning if needed.
  3. Assemble the Salad:
    In a large mixing bowl, combine the tortellini, tomatoes, cucumber, artichokes, olives, red onion, and half the feta. Pour the dressing over the top and gently toss until everything is well coated.
  4. Chill and Finish:
    Cover the salad and refrigerate for at least 2 hours. Before serving, top with the remaining feta and sprinkle with fresh dill. Season with freshly ground black pepper to taste.

Tips & Ideas

  • Pasta Options: You can use plain pasta or another stuffed pasta if tortellini isn’t available.
  • Add More Veggies: Bell peppers, spinach, or sun-dried tomatoes would be great additions.
  • Protein Boost: Add grilled chicken, chickpeas, or hard-boiled eggs for a heartier meal.
  • Make-Ahead Friendly: This salad holds up beautifully in the fridge and tastes even better the next day.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Stir before serving to redistribute the dressing.

 

 

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