Greek Tortellini Salad

4.85 from 13 votes

Greek Tortellini Salad is a flavor-packed mix of feta, cucumbers, cherry tomatoes, red onions, and Kalamata olives, all tossed with tender cheese tortellini and a zesty Greek vinaigrette. Delicious and refreshing!

Prep Time30

Chilling Time30

Total Time1

Course: Side Dish

Cuisine: Greek

Keyword: greek tortellini salad

Servings: as a side dish

Author: Chelsea Lords

Cost: $12.02

Equipment

Mason jar or other sealable container

Ingredients

Salad

1 (16-ounce) package cheese-filled tortellini fresh or frozen
1/2 cup red onion diced
1 cup Persian cucumbers or English cucumber, cut into half moons
1 cup cherry tomatoes halved
3/4 cup kalamata olives halved or thinly sliced
1/3 cup feta cheese crumbled
3 to 4 tablespoons finely chopped fresh flat-leaf parsley optional

Dressing

1/4 cup + 2 tablespoons olive oil
1 lemon
1-1/2 tablespoons honey
1-1/2 tablespoons Dijon-style mustard
3/4 teaspoons minced garlic
3 tablespoons red wine vinegar
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Combine all dressing ingredients in a mason jar. Juice lemon to get 1-1/2 tablespoons lemon juice and add to the jar. Shake thoroughly to combine, making sure no honey or Dijon sticks to the bottom. Use a spoon to stir, then shake again if needed. Store dressing in the fridge until ready to use. To serve, shake dressing again right before adding to the salad and drizzle over salad.
Prepare tortellini according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don’t forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared dressing. Set aside in the fridge to chill.
Prepare the veggies: dice the red onion, cut the cucumbers into half moons, halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
Toss together the completely cooled tortellini with all the veggies and add some chopped fresh parsley, if desired. Drizzle on the dressing to your preference; you may not want to use it all (I love dressing, so I use all of it on this salad!). Toss to combine and add the feta cheese. Toss again gently. Taste and adjust to preference, adding any additional salt/pepper as needed.
Cover tightly and chill in the fridge for 30 minutes to 1 hour. Toss once more, serve, and enjoy!

Notes

Storage: I prefer this salad the same day it’s made, as the onion and olive flavors get stronger the longer it sits. The dressing also begins to break down the tortellini.

You can refrigerate the ingredients separately in meal prep containers (veggies, tortellini, feta cheese, and dressing) and dress the bowls individually at mealtime. This way, this Greek tortellini Salad will last 4–5 days in the fridge. You can find more meal-prepping tips in this recipe for Greek Couscous Salad.

Nutrition