Easy Greek Tortellini Pasta Salad loaded with cheese stuffed tortellinis, tomatoes, red onion, cucumber, greek olives, bell pepper and salty crumbled feta tossed together in an herb infused sun-dried tomato vinaigrette to create a fresh summer salad that’s perfect for a grab and go lunch or bring to parties. This salad is quick and simple and comes together in no time. Made with an easy homemade vinaigrette loaded with fresh dill, oregano and lemon thyme, al dente cheesy tortellinis and chopped fresh veggies. 

This Greek inspired pasta salad is fantastic for a light summer meal. Whether your making it for some ready-made lunches, serving it as a side or bringing it to a potluck. This is the salad you want to be seen with! The cheese tortellinis are a game-changer from using traditional penne noodles seen in a typical Greek pasta salad. So much more texture and flavours hidden inside. You can’t go wrong with extra cheese. 

CAN I MAKE THIS AHEAD OF TIME? 

Pasta salads are great for making ahead. In fact it’s even before because the more time it has to chill and rest when combined, the more flavourful it becomes. There isn’t anything that’s immediately perishable included such as lettuce or avocado. The dressing soaks into the tortellini and the vegetables allowing them to hold these flavours and also protects them from perishing. This salad will hold together and can be chilled up to 5 days. 

SUN-DRIED TOMATO VINAIGRETTE

We usually make our own salad dressings for a few reasons. First of all we don’t eat that many salads so we never bother to have on hand ready-made dressings and well they do take up a lot of space in the fridge. They are really easy to make anyway so its usually quick and hassle free to whip one up. The easiest way is to add all the ingredients you want to use to a jar and shake it all up until combined. Most vinaigrettes combine oil, vinegar, salt, something sweet. It’s just a matter of figuring out the ratios for how much you need and adding extra ingredients to boost flavour like sun-dried tomatoes, parmesan cheese and herbs. This vinaigrette is Greek inspired with a few additions. If you prefer to use a ready-made Greek salad dressing or want to swap it out for something that’s a little creamy that’s totally okay! Whatever works for you.  

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Print Recipe

Greek Tortellini Pasta Salad

Fresh cheese tortellini tossed together with tomatoes, onion, cucumber, bell pepper, olives and feta cheesed dressed in a sun-dried tomato greek dressing.

Prep Time20 minutes mins

Cook Time5 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Salads

Servings: 6

Author: the communal feast

Ingredients

• 1 lb fresh cheese tortellini
• 1 1/2 cups tomatoes diced
• 1/2 cup red onion finely chopped
• 1 cup greek olives pitted
• 1 red bell pepper chopped
• 1 cup cucumber diced
• 1 cup feta cheese plus more for serving
• Dressing:
• 1/4 cup oil packed sun-dried tomatoes. chopped
• 1/4 cup fresh dill chopped
• 1 TBS fresh oregano chopped
• 1 tsp chives finely chopped
• 1 tsp lemon thyme finely chopped
• 1/2 cup EVOO
• 1 tsp sweet mustard
• 1/2 lemon juiced
• 1 tsp white wine vinegar
• 1 tsp red chili flakes
• salt and pepper

Instructions

• 1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
• 2. Make the dressing: whisk together all the ingredients and season with salt and pepper.
• 3. To the tortellini, add the tomatoes, cucumber, red onion, pepper, and olives add the dressing and toss together until well combined. Garnish with crumbled feta cheese, salt and pepper. Can be served room temperature or chilled 1 hour before serving.
• 4. Enjoy!