This Greek Tortellini Pasta Salad is a colorful and tasty dish that brings loads of flavor! With cheesy tortellini, crisp veggies, and zesty olives, it’s a real crowd-pleaser.
I love how easy it is to whip up—perfect for picnics or a quick lunch. Plus, it tastes just as good the next day! Who can resist a salad that keeps giving? 😄
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is the star here! You can easily swap it for spinach or mushroom tortellini for a different flavor. If you’re looking for a gluten-free option, try gluten-free pasta in a similar shape!
Cherry Tomatoes: I use cherry tomatoes for their sweetness and juiciness. If they’re not in season, try grape tomatoes or even diced regular tomatoes. Just make sure they’re ripe for the best flavor!
Cucumbers: English cucumbers are my go-to as they’re crisp and not too watery. If you don’t have them, regular cucumbers work too—just peel if the skin is thick.
Kalamata Olives: These give a great briny flavor. If you’re not a fan, black olives or even green olives can work. Just be mindful of their saltiness when adding extra seasoning!
Feta Cheese: Feta adds a nice tanginess. If you prefer a creamier texture, you might try goat cheese instead. Vegan feta is available too for a dairy-free option!
How Do I Make the Dressing Perfectly Balanced?
The dressing is crucial for flavor! Here’s how to get it just right:
- Start with quality extra virgin olive oil for richness. It makes a huge difference.
- Red wine vinegar brings in acidity, balancing the richness of the cheese. If you prefer a milder flavor, apple cider vinegar could work too.
- Make sure to taste the dressing before adding it to the salad. If it feels too tangy, a pinch of sugar can help mellow it out.
- Don’t skip the herbs! Fresh herbs add brightness. If you’re out of dried oregano, Italian seasoning can be a handy substitute.
By balancing the oil and vinegar correctly, you create a dressing that enhances the whole salad!
Greek Tortellini Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 1 package (about 9 ounces) cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced or chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder (or 1 garlic clove minced)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, to taste)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30 minutes for refrigerating. You’ll get a fresh and delicious salad on the table in no time!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling a large pot of salted water. Once boiling, add the cheese tortellini and cook according to the package instructions until they are al dente. This usually takes about 3-5 minutes. Once cooked, drain the tortellini and rinse them under cold water to cool them down quickly. Make sure they are well drained afterward.
2. Mix the Salad Ingredients:
In a large salad bowl, combine the cooled tortellini, halved cherry tomatoes, sliced cucumber, chopped red bell pepper, thinly sliced red onion, and halved Kalamata olives. Give these a good gentle mix to blend them all together.
3. Prepare the Dressing:
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder (or minced garlic), and a pinch of salt and black pepper. If you like a bit of heat, add in the red pepper flakes. Mix or shake until everything is combined.
4. Combine and Toss:
Pour the dressing over your pasta and vegetable mixture. Toss everything gently so that the dressing evenly coats all the ingredients. Be gentle to avoid breaking the tortellini!
5. Add Feta and Parsley:
Now, sprinkle the crumbled feta cheese and chopped parsley over the salad. Toss gently again to combine, but be careful not to break the feta too much.
6. Chill and Serve:
Cover your salad and place it in the refrigerator for at least 30 minutes. This will allow all the delicious flavors to meld together. Serve chilled or at room temperature, and enjoy your bright and flavorful Greek Tortellini Pasta Salad!
Bon appétit! 😊
Can I Use Fresh Tortellini Instead of Frozen?
Absolutely! Fresh tortellini will work beautifully in this salad. Just cook them according to package instructions, as they usually require less time than frozen tortellini.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, substitute the cheese tortellini with a vegan version and skip the feta cheese. You could use some avocado for creaminess or nutritional yeast for a cheesy flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, making it even tastier the next day!
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. Just keep in mind that each will slightly alter the flavor profile of your dressing.
