Healthy Greek Tortellini Salad

Here’s my go-to Greek tortellini salad recipe, with cheese-filled pasta, crisp vegetables, tangy olives, and a simple homemade dressing that ties everything together perfectly.

This pasta salad is what I bring to every summer potluck and backyard BBQ. I always make a double batch because it disappears so quickly, and honestly, it tastes even better the next day straight from the fridge. Perfect for meal prep, wouldn’t you say?

What Kind of Tortellini Should I Use?

For this Mediterranean-style salad, cheese tortellini is your best bet, though you’ll find several options at the store. Fresh refrigerated tortellini typically gives you the best texture and cooks up perfectly al dente, but the frozen or dried varieties can work in a pinch too. Most grocery stores carry cheese tortellini filled with either ricotta, a ricotta-parmesan blend, or a three-cheese mixture – any of these will complement the Greek flavors nicely. Just make sure to cook your pasta according to the package directions and give it a quick rinse with cold water after cooking to stop the cooking process and prevent the tortellini from sticking together.

Options for Substitutions

This Mediterranean-inspired pasta salad is pretty flexible and you can make several swaps while keeping the Greek spirit alive:

• Cheese tortellini: While cheese tortellini gives this dish its character, you can use regular cheese ravioli or even plain pasta like rotini or bow ties if needed. Just add some extra feta to make up for the missing cheese filling.
• Kalamata olives: If you can’t find kalamata olives, black olives will work too. They’re milder in taste, so you might want to add a bit more to get that olive-y flavor.
• Feta cheese: While feta is pretty key to Greek flavors, you could use crumbled goat cheese or even fresh mozzarella pearls in a pinch. The taste will be different, but still good!
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in for red wine vinegar. Even fresh lemon juice works well here – use about 4 tablespoons.
• Grape tomatoes: Cherry tomatoes work exactly the same way, or you can dice regular tomatoes. Just remove the seeds first to keep the salad from getting too watery.
• Red onion: Sweet onion or shallots can replace red onion – just use a bit less as they’re usually stronger in flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing tortellini salad is overcooking the pasta – even one minute too long can turn your tortellini mushy and cause them to fall apart when tossed with other ingredients. For perfect results, cook the tortellini just until they float to the surface, then immediately drain and rinse with cold water to stop the cooking process. Another common error is not patting the cucumber dry after cutting, which can lead to excess water pooling at the bottom of your salad – take a minute to blot the cucumber pieces with paper towels before adding them to the mix. To keep your salad fresh and prevent the ingredients from becoming soggy, wait to add the dressing until about 30 minutes before serving, and consider keeping the feta cheese separate until the last minute so it maintains its distinct texture and doesn’t break down into the dressing.

What to Serve With Greek Tortellini Salad?

This Mediterranean-inspired pasta salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled chicken or shrimp for extra protein – the lemony, herby flavors pair really well with seafood or poultry. For a vegetarian option, you could add some chickpeas or serve it with warm pita bread and hummus on the side. Since this salad already has lots of fresh vegetables, I like to keep the accompaniments simple – maybe just some lemon wedges on the side for an extra burst of brightness.

Storage Instructions

Keep Fresh: This Greek tortellini salad stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day as everything mingles together! Just give it a quick toss before serving to redistribute the dressing.

Make Ahead: Want to prep this in advance? Cook and cool the tortellini, chop all the veggies, and mix the dressing separately. Store everything in different containers in the fridge, then combine them about 30 minutes before serving. This keeps the pasta from soaking up too much dressing and the veggies nice and crisp.

Pack for Lunch: This salad is perfect for lunch boxes! Pack it in a sealed container and keep it cold with an ice pack. The sturdy ingredients hold up well, though you might want to pack any extra feta cheese separately to sprinkle on top just before eating.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-35 g
• Fat: 90-100 g
• Carbohydrates: 100-110 g

Ingredients

• 1 package (20 ounces) of chilled cheese tortellini
• 1 1/2 cups halved grape tomatoes
• 1 large cucumber, diced
• 1 cup pitted and chopped kalamata olives
• 1/2 red onion, diced
• 3/4 cup feta cheese, crumbled
• 1/4 cup virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, finely minced
• 1/2 teaspoon oregano, dried
• Salt and pepper, to taste

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil.

Once boiling, add the tortellini and cook according to the package directions.

When done, drain the tortellini and rinse with cold water to stop the cooking process and cool it down.

Step 2: Prepare the Salad Ingredients

In a large bowl, place the cooked and cooled tortellini.

Add in the chopped tomatoes, cucumber, olives, red onion, and feta cheese.

Gently mix the ingredients, ensuring an even distribution throughout the salad.

Step 3: Make and Add the Dressing

In a small bowl, whisk together the olive oil, vinegar, minced garlic, oregano, salt, and pepper to create the dressing.

Pour this dressing over the tortellini salad.

Stir everything until the salad is well coated with the dressing, enhancing the flavors.

Step 4: Serve or Store

You can serve the tortellini salad immediately for a fresh, flavorful dish, or place it in the refrigerator to chill.

The salad will keep well in the fridge for up to 3 days, making it a great make-ahead option for meals or gatherings.