Greek Tortellini Salad

Greek Tortellini Salad made with cheese tortellini, juicy tomatoes, crisp cucumbers, briny olives, red onion, crumbled feta, and a bright homemade Greek dressing. This hearty pasta salad is your new go-to for summer cookouts and backyard gatherings.

Cheese Tortellini + Classic Greek Salad = Yum

Summer has officially started — and honestly, we couldn’t be more ready. Sure, the calendar might say we’ve got a few days to go, but the warm weather, longer evenings, and serious craving for cold, satisfying food says otherwise. We’re calling it: summer is on. And to celebrate, we threw together this Greek Tortellini Salad that honestly might become our most-made dish of the season. 

Tortellini Salad Ingredients

To make this tortellini salad you will need:

• Cheese tortellini – Refrigerated, frozen, or dried all work here. We tend to reach for refrigerated or frozen since the texture is pillowy and satisfying.
• Grape tomatoes – Cherry tomatoes are a great swap if that’s what you have on hand.
• Cucumbers – Seedless cucumbers keep things tidy, but regular cucumbers work just as well. Go with whatever’s in your fridge.
• Kalamata olives – Look for pitted ones to save yourself a step.
• Red onion – Slice it nice and thin so the flavor blends in without overpowering.
• Feta cheese – A block of feta you crumble yourself tends to be creamier, but pre-crumbled works perfectly too.
• Greek dressing – A quick whisk-together situation that ties the whole bowl together beautifully.

How to make Tortellini Salad

Step 1: Greek Tortellini Salad is one of my favorite pasta salads because it’s hearty, fresh, and incredibly easy to throw together. Cook the tortellini according to the package directions, then toss it with juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and crumbled feta. Finish it all with a simple homemade Greek dressing made with olive oil, red wine vinegar, garlic, and oregano.

Step 2: You can enjoy this pasta salad right away, but it’s even better after it’s chilled for a bit, letting all the flavors come together. It’s also perfect for making ahead since it keeps well in the refrigerator for 2 to 3 days. I love preparing a big batch so we can enjoy it throughout the week. It’s also a guaranteed crowd-pleaser at potlucks, cookouts, and family gatherings—don’t be surprised if everyone asks for the recipe!

Step 3: If you’re looking for the perfect summer side dish, this Greek Tortellini Salad is it. It’s fresh, flavorful, and easy to pack for barbecues, picnics, pool parties, or any warm-weather get-together. One bite, and you’ll be making it all summer long.

Storage & Leftovers

Storing: Transfer leftovers to an airtight container and refrigerate for up to 2 to 3 days. If it looks a little dry, drizzle with extra dressing and toss before serving.

Freezing: Freezing is not recommended. The cucumbers, tomatoes, and feta don’t hold up well once thawed. This salad is best enjoyed fresh or within a few days of making it!

Print Recipe

Greek Tortellini Salad

This Greek Tortellini Salad puts a fresh twist on the classic Greek salad by tossing in cheesy tortellini for a heartier, more satisfying dish. It's perfect for picnics, potlucks, parties, or as an easy meal any day of the week.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 6

Ingredients

For the Salad:

• 1 20 ounce package refrigerated cheese tortellini
• 1 ½ cups grape tomatoes cut in half
• 1 large cucumber chopped
• 1 cup kalamata olives pit removed and chopped
• ½ red onion chopped
• ¾ cup crumbled feta cheese

For the Dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic minced
• ½ teaspoon dried oregano
• Salt and pepper to taste

Instructions

• Cook tortellini according to package directions. Drain and rinse under cold water to cool. Set aside.
• In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until combined.
• In a large mixing bowl, combine the cooled tortellini, grape tomatoes, cucumber, kalamata olives, and red onion.
• Pour the Greek dressing over the salad and toss until everything is evenly coated.
• Top with crumbled feta cheese and give it one final gentle toss.
• Serve immediately or refrigerate for 1–2 hours before serving for best flavor.

Notes

 

• This salad can be made up to 24 hours in advance. Store in an airtight container in the refrigerator for up to 2–3 days.
• If the salad seems dry after storing, drizzle with a little extra dressing and toss before serving.
• Freezing is not recommended as the vegetables and feta do not hold up well once thawed.

 

Nutrition Facts

 

• Calories: 137 kcal
• Carbohydrates: 4 g
• Protein: 2 g
• Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 12 mg
• Sodium: 423 mg
• Potassium: 147 mg
• Fiber: 1 g
• Sugar: 2 g
• Vitamin A: 400 IU
• Vitamin C: 5.5 mg
• Calcium: 90 mg
• Iron: 0.5 mg

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