Greek Tortellini Salad

Why This Greek Tortellini Salad Is a Summer Favorite

For me, June is when summer cooking really begins. I love making pasta salads during the warm months, and this Greek tortellini salad came about because I wanted to shake up the classic Greek salad formula. Last year I made a Greek quinoa salad that was a hit, so this time I swapped in cheese tortellini instead. My husband Josh is a big fan of cheese tortellini, so he was on board right away.

3 Reasons to Love This Greek Tortellini Salad

• It comes together in about 15 minutes using refrigerated cheese tortellini and a simple whisked dressing.
• The tangy Greek dressing with red wine vinegar and oregano complements the creamy feta and briny olives.
• It’s a crowd-pleasing potluck salad that travels well and tastes even better after the flavors meld.

Key Ingredients for the Best Greek Tortellini Salad

• Cheese tortellini: Refrigerated or frozen tortellini gives the best texture. Dried works too but cook according to package directions and cool quickly.
• Kalamata olives: Be sure to buy pitted olives to avoid a messy eating experience. Their briny flavor is essential.
• Feta cheese: Use a good quality crumbled feta for creamy, salty bursts. You can also use block feta and crumble it yourself for larger pieces.

Kitchen Tools for Greek Tortellini Salad

• Large pot: for boiling the tortellini
• Colander: to drain and rinse the pasta
• Large mixing bowl: to combine all the salad ingredients
• Small bowl and whisk: for mixing the dressing

Tips for Making the Perfect Greek Tortellini Salad

Cook the tortellini just until al dente and rinse with cold water right after draining. This stops the cooking and helps the pasta cool down so it doesn’t wilt the vegetables. If you’re making the salad more than a few hours ahead, keep the dressing separate and toss everything together just before serving. This keeps the cucumbers and tomatoes crunchy. The salad also benefits from sitting in the fridge for about 30 minutes after dressing to let the flavors blend.

How to Prepare Greek Tortellini Salad for a Potluck

This easy pasta salad is ideal for potlucks because it holds up well at room temperature for a couple of hours. To keep it at its best, pack the dressing in a separate container and toss the salad right before serving. If you’re transporting it, keep it chilled with an ice pack in a cooler. For a pretty presentation, reserve a few tomato halves, olive slices, and crumbles of feta to sprinkle on top after tossing.

Greek Tortellini Salad Variations to Try

Try adding chopped artichoke hearts, roasted red peppers, or sun-dried tomatoes for more Mediterranean flavor. If you don’t have cheese tortellini, spinach or mushroom tortellini work nicely too. For a protein boost, toss in diced grilled chicken or chickpeas. To switch up the dressing, use lemon juice in place of some of the vinegar or add a pinch of dried dill.

What to Serve with Greek Tortellini Salad

This Greek tortellini salad works well as a main course for a light lunch or dinner. It also makes a fantastic side dish alongside grilled chicken, lamb chops, or gyros. For a heartier meal, add some leftover rotisserie chicken or grilled shrimp. You can also spoon it over a bed of greens for extra volume.

How to Store Leftover Greek Tortellini Salad

Store any leftovers in an airtight container in the refrigerator for up to 3 days. As the salad sits, the dressing will be absorbed, so before serving again, stir in a splash of olive oil and red wine vinegar to refresh the flavor.

Greek Tortellini Salad FAQs