Vibrant Greek Tortellini Salad

This Greek tortellini salad is my go-to for get-togethers and simple summer dinners because it's packed with bold flavors, filling, and super fresh. Tender cheese tortellini gets tossed with crisp veggies and salty olives, plus creamy feta and a homemade Greek-style dressing that brings everything together for a bright, crave-worthy Mediterranean vibe.

I doubled the batch for a big family picnic once—nothing was left! Everybody at the table begged me to share how to make it right then and there.

Tasty Ingredients

• Cheese tortellini: Buy it fresh and refrigerated for soft pasta and maximum cheesiness. It makes this dish super satisfying.
• Red onion: Adds a pop of sharpness and color. Go for good-sized, heavy ones with no loose skins for extra flavor.
• Green bell pepper: Sweet and crunchy. The brightest, firmest ones are best.
• Lebanese cucumber: You don't have to peel them! They're crisp and mild. Pick cucumbers without squishy spots and with even color.
• Cherry tomatoes: Bite-sized and naturally sweet. The juiciest ones are deeply colored and firm.
• Kalamata olives: Give the dish that perfect salty punch. Get olives stored in brine for the best taste.
• Feta cheese: Crumble it on top for creamy, salty bits. Whole blocks in brine are best for perfect texture.
• Fresh basil: Totally optional, but adds amazing aroma and a splash of bright green. Pick the freshest leaves you can find.
• Extra virgin olive oil: For the dressing, find one that smells fresh and has a tiny peppery kick.
• Red wine vinegar: This is what gives the dressing its tang. Try a good-quality one for pure flavor.
• Minced garlic: Brings a strong, wonderful aroma. It’s most powerful when you mince it just before using.
• Dried oregano: Classic in Greek flavors—buy from a brand you trust so it smells herby and strong.
• Kosher salt: Helps pull out all the other flavors. Big grains melt in easily throughout your salad.
• Fresh black pepper: Grind it yourself right before using. It’ll taste much brighter and spicier.
• Sugar: Just a pinch to balance out the vinegar. Use any sugar you’ve got on hand.

Easy-Peasy Steps

Final Touches:

Generously crumble feta over everything and give it one last gentle mix. Eat right away or pop it in the fridge for later, letting the flavors mingle.

Toss It All Together:

Once your pasta's cool and dry, dump it in a big bowl. Add all your veggies, olives, and fresh basil leaves if you're using them. Pour in the dressing and give the whole thing a really good toss so everything gets coated.

Chop Prep:

Chop the bell pepper and cucumber into small bits. Halve the tomatoes so they burst with juice. Dice up red onion nice and fine so it spreads throughout the salad.

Dressing Time:

Add oil, vinegar, garlic, oregano, salt, pepper, and a tiny bit of sugar to a jar. Pop on a tight lid and shake until it looks nice and creamy.

Cook Pasta:

Bring water to a boil with a generous sprinkle of salt. Drop in tortellini and stir now and then so nothing sticks. When they’re cooked and soft, drain fast and rinse them with cold water to cool right down and stop cooking. Drain again to avoid leftover water.

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Good Stuff to Know

• Veggie-packed for crunch and that fresh feel
• Dressing made from scratch always tastes better than anything from a bottle
• Holds up really well if you need to make it early

The feta is hands down my favorite bit. It gets a little soft from the just-warm pasta and every bite hits the spot—creamy and salty. If you’ve got kids, watch out—they’ll steal the feta before you’ve even served dinner.

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Storing This Dish

Cover it up tight and it’ll keep nicely in your fridge for a couple of days. For longer storage, wait to add the feta and basil till serving time so they stay bright and fresh. This salad actually gets tastier after a day in the fridge, thanks to the flavors melding together.

Swap Options

No Lebanese cucumbers on hand? Grab English or Persian cucumbers instead. Red bell pepper makes things sweeter if you want to use that in place of green. For dairy-free, just skip the feta or try a vegan cheese. If you’re missing cherry tomatoes, chopped Roma or grape work fine too.

How to Serve

Top it with grilled shrimp or chicken if you want it to stay light but satisfying. It pairs great next to lamb or roasted veggies. For a picnic, serve with crusty bread and some hummus. It’s always a crowd-pleaser at a barbecue or summer potluck.

Where It Comes From

This dish grabs all the tasty bits of Greek food—think olives, oregano, and feta—but gives it a twist with pasta. It’s not what you’d find in a classic Greek kitchen, but mixing these flavors and the cheesy tortellini creates something that’s both familiar and a little new. To me, it’s always a taste of warm-weather holidays by the water.

Recipe FAQs

→ Which kind of tortellini should I pick for this salad?

Go for a cheese-stuffed tortellini you find in the cold section—they soak up the dressing so well and turn out super soft with all the other ingredients.

→ Are there other veggies I can toss in?

Totally—try roasted red peppers, baby spinach, or artichokes to mix up the taste and sneak in more color whenever you want.

→ What’s the best way to stop the tortellini from sticking?

Give the cooked tortellini a cold water rinse, then toss with a splash of olive oil. That keeps them from getting gluey before you add everything else.

→ Is there something besides feta that works here?

If feta’s not your thing, crumble up some goat cheese or toss in little cubes of mozzarella and it’ll be just as tasty, but a bit milder.

→ How do I keep this salad fresh in the fridge?

Keep it sealed tight and eat within three days. Wait until serving to toss in the basil and any last drizzle of dressing so the flavors stay bright.

→ Does this salad work if I prep early?

Yep, you can make all the parts ahead. Keep the dressing separate and mix it all up just before you eat for the best flavor and texture.