Greek Tortellini Pasta Salad

Greek tortellini pasta salad is what you make when you want summer vibes in a bowl—with no sweat. It’s cheesy, crunchy, tangy, and gone before the tongs hit the table.

Key Ingredients in a Greek Tortellini Pasta Salad

Tortellini: Fresh vs. Frozen vs. Homemade

The heart of this dish is, of course, tortellini—a stuffed pasta that adds creamy richness to your salad base. But not all tortellini are created equal.

Fresh tortellini (typically found in refrigerated sections) cooks in just 3–5 minutes and delivers a pillowy, tender bite. It’s perfect for quick meals.
Frozen tortellini is affordable and lasts longer, but may need more careful cooking to avoid mushiness.
Homemade tortellini—while a labor of love—brings unmatched freshness and customization. If you have the time, it’s worth the effort.

In this recipe, cheese-filled tortellini works best. The creamy filling balances the acidity of the Greek dressing and the crunch of the vegetables. Avoid meat-filled versions for this dish—they can overpower the Greek elements and feel too heavy for a chilled salad.

Discover great ideas like our Creamy Baked Chicken Taquitos if you’re in the mood for comforting, cheesy goodness.

Classic Greek Add-Ins: Olives, Feta, Cucumbers & More

What makes this dish “Greek” is the combination of Mediterranean staples that bring texture, freshness, and bold flavor. Here’s what you’ll need:

• Kalamata Olives: Briny and meaty, they add depth and saltiness.
• Feta Cheese: Crumbly, tangy, and creamy—it binds everything together.
• Cucumbers: Add crunch and refreshing contrast.
• Cherry Tomatoes: Sweet, juicy bursts of flavor.
• Red Onion: Thinly sliced for a spicy kick.
• Bell Peppers (optional): For color, sweetness, and crunch.

These ingredients not only create a beautiful color palette, but they also offer varied textures that keep every bite exciting. This is the kind of cold Greek pasta recipe that works year-round but especially shines in spring and summer.

Looking for inspiration? Try this Sweet Potato & Black Bean Enchiladas for another easy-to-make crowd favorite with bold flavor combos.

Before moving on, remember: chop your veggies evenly to ensure every forkful has a bit of everything!

How to Make Greek Tortellini Pasta Salad from Scratch

Greek Tortellini Pasta Salad

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• Author: Gourmey Recipes
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This Greek Tortellini Pasta Salad is a bright and flavorful twist on classic pasta salad, loaded with Mediterranean ingredients and tossed in a zesty homemade vinaigrette—perfect for potlucks, picnics, or light meals.

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Ingredients

Scale 1x2x3x

• 1 (20 oz) package cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 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 olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

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Instructions

• In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
• In a large mixing bowl, combine cooked tortellini, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
• Pour the dressing over the salad and toss gently to combine.
• Chill in the refrigerator for at least 30 minutes before serving for best flavor.
• Serve cold or at room temperature.

Notes

Add grilled chicken or chickpeas to make it a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 3g
• Sodium: 520mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 25mg

Keywords: tortellini, greek, pasta salad, feta, potluck, vegetarian

Common Prep Mistakes and How to Avoid Them

Even simple recipes like this can go sideways with a few avoidable missteps. Here are the most common mistakes in cold pasta salads, and how to fix them:

• Overcooking the Pasta: Overcooked tortellini turns mushy. Stick to al dente for the best texture.
• Underseasoning: Cold foods dull flavor. Season well, and don’t skimp on salt in the dressing or pasta water.
• Too Much Dressing Upfront: Pasta absorbs dressing over time. Save some to refresh the salad before serving.
• Skipping the Chill Time: Serve it too soon, and the flavors won’t meld. Give it at least 30 minutes to rest.
• Uneven Chopping: Makes for awkward bites. Keep pieces bite-sized and uniform for better texture and presentation.

With these tips in mind, you’re set up for success every time you make this Greek pasta side dish.

The Perfect Greek Salad Dressing for Pasta

Ingredients for Authentic Greek Dressing

A flavorful Greek dressing is what brings the whole Greek tortellini pasta salad together. It adds that signature tang and brightness that ties all the ingredients into one delicious dish. The good news? You don’t need a bottle—making it from scratch is fast, affordable, and far more flavorful.

Here’s what goes into a classic Greek salad dressing:

• Extra Virgin Olive Oil – Rich, smooth base for the dressing
• Red Wine Vinegar – Adds the acidic tang needed to balance the oil
• Lemon Juice – For a fresh, citrusy brightness
• Garlic – Finely minced or grated for depth
• Dried Oregano – The Greek herb essential
• Dijon Mustard – Optional, but helps emulsify and adds zing
• Salt & Black Pepper – Season to taste

Optional: A touch of honey or maple syrup if you like a hint of sweetness.

This is a no-blender, no-fuss dressing. You just need a small bowl or a mason jar—add everything, shake or whisk, and you’re done.

Suggested Ratio:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon oregano
• 1 minced garlic clove
• ½ teaspoon salt
• Cracked black pepper to taste
• ½ teaspoon Dijon mustard (optional)

This mix will coat about 4–5 cups of pasta and veggies.

How to Emulsify and Balance the Flavor Profile

The secret to a good Greek dressing isn’t just the ingredients—it’s the emulsion. That’s what makes the oil and vinegar blend smoothly instead of separating.

To get a creamy, clingy dressing that coats the tortellini evenly:

• Use Dijon mustard or a splash of mayo to help bind the oil and acid.
• Whisk rapidly or shake in a sealed jar for at least 30 seconds.
• Add the oil slowly if whisking by hand—this helps emulsify it better.

Balancing flavors means playing with salt, acid, and fat. If your dressing tastes too sharp, mellow it out with a little more olive oil or a pinch of sugar. If it’s too flat, add a squeeze of lemon or a splash more vinegar.

You can also use this Greek dressing for marinating chicken, drizzling over grilled veggies, or jazzing up grain bowls—versatile and delicious.

Looking for more rich, creamy inspiration? Check out our Gooey Butter Cookies—a perfect sweet pairing after a tangy salad meal.

Variations and Substitutions You Can Try

Vegan, Gluten-Free, and High-Protein Alternatives

One of the best things about a Greek tortellini pasta salad is how easy it is to tweak it to fit different diets or pantry constraints. Whether you’re feeding picky eaters, vegans, or following a low-carb lifestyle, there’s a version for you.

Vegan Option

• Swap cheese-filled tortellini for plant-based ravioli or vegan pasta.
• Use dairy-free feta alternatives made from tofu or almond milk.
• Make your dressing with maple syrup instead of honey, and skip the Dijon if it contains eggs.

Gluten-Free Option

• Use gluten-free tortellini or rice pasta shells if tortellini isn’t available.
• Always check pre-made dressings or seasoning blends for hidden gluten.

High-Protein Option

• Add grilled chicken strips, chickpeas, or tofu cubes to boost protein.
• Swap regular tortellini for legume-based pasta like lentil or chickpea pasta.

Low-Carb Tip: If you’re watching carbs, serve the Greek salad base over a small portion of tortellini—or try zoodles (zucchini noodles) as a partial replacement.

Creative Mix-Ins to Elevate Your Salad Game

Want to take your Mediterranean tortellini salad to the next level? Try adding one or more of these flavorful extras:

• Sun-dried tomatoes: Adds a chewy, umami-rich punch
• Capers: Tiny briny bursts that complement olives
• Artichoke hearts: Mild and creamy—great in cold pasta
• Pepperoncini: For a vinegary, spicy kick
• Fresh herbs: Think parsley, dill, or mint for added aroma
• Roasted red peppers: Sweet and smoky flavor lift

If you want a creamier texture, you can stir in a spoonful of Greek yogurt or hummus into the dressing for a modern twist.

Don’t miss our Strawberry Cake Mix Cookies if you’re craving something quick and sweet to round out your Greek-inspired meal.

Up next: how to serve, store, and savor this irresistible salad!

Serving Suggestions and Storage Tips

Ideal Pairings and When to Serve It

This Greek tortellini pasta salad is one of those dishes that fits almost any occasion. It’s light yet satisfying, and the Mediterranean ingredients give it a sophisticated twist without complicating the prep.

When to Serve It:

• Summer BBQs and cookouts
• Holiday potlucks
• Picnics and tailgates
• Make-ahead weekday lunches
• Casual dinner sides or light mains

It works just as well served chilled from the fridge or at room temperature, which makes it ideal for parties or packed lunches.

Top Serving Pairings:

• Grilled lamb or chicken souvlaki
• Falafel wraps or pita sandwiches
• Stuffed grape leaves (dolmas)
• Lemon-roasted salmon or shrimp
• Crispy flatbread with hummus

For a truly authentic vibe, serve it with a side of tzatziki and fresh lemon wedges. You can also serve it in mason jars for portion-controlled picnic meals.

Looking for more lunch-friendly recipes? Check out our Lunch Recipes section for flavorful ideas that travel well.

How to Store for Maximum Freshness

To keep your Greek pasta salad fresh and flavorful, storage is key. The good news? It’s one of those dishes that actually tastes better the next day.

Storage Tips:

• Refrigerate in an airtight container for up to 4–5 days.
• If using homemade dressing, store a portion separately to refresh the salad before serving.
• Avoid freezing—the veggies and tortellini will lose their texture.
• If you’re prepping ahead, add the feta and dressing last, just before serving, to prevent sogginess.

Meal Prep Tip: Divide salad into small, reusable containers for easy grab-and-go meals. Perfect for school or office lunches.

Don’t miss our Mini Cream Puffs if you’re looking for a simple dessert to follow your Greek-themed meal.

That’s a wrap on this Greek tortellini pasta salad—bold, breezy, and begging for a spot at your next cookout. Make it once, and you’ll be hooked.

Try it, tweak it, and tag us when you do. Your salad game’s about to level up.