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Greek Tortellini Pasta Salad

This isn’t just another pasta salad—it’s a Greek-inspired, flavor-packed, cheese-tortellini-loaded summer dish you didn’t know you needed. Fresh veggies, zesty homemade Greek dressing, and creamy feta cheese come together in a ridiculously delicious way that will have you wondering why all pasta salads don’t include tortellini.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American, Italian
Servings 12

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Knife
  • Small jar with lid (for dressing)
  • Measuring cups and spoons

Ingredients
  

For the Salad:

  • 12 ounces cheese tortellini cooked and cooled
  • 1 cup pepperoncini drained and sliced
  • 2 cups cherry tomatoes halved
  • ½ cup Kalamata olives pitted and halved
  • 6 ounces feta cheese crumbled
  • ½ cup red onion chopped
  • 1 English cucumber sliced and quartered
  • ⅓ cup fresh parsley chopped
  • ¼ cup fresh dill chopped

For the Dressing:

  • ⅓ cup + 2 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon flat-leaf parsley finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 1 teaspoon honey or maple syrup adjust to taste
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Cook the Tortellini: Boil the tortellini according to the package instructions. Drain and rinse with cold water, then let sit for at least 5 minutes to cool completely.
    12 ounces cheese tortellini
  • Make the Dressing: In a small jar, combine all dressing ingredients. Shake vigorously until well blended and emulsified. Alternatively, whisk together in a small bowl until smooth. Taste and adjust seasoning if necessary.
    ⅓ cup + 2 tablespoons red wine vinegar, ⅓ cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon flat-leaf parsley, 3 cloves garlic, 2 teaspoons dried oregano, 2 teaspoons onion powder, 1 teaspoon honey or maple syrup, ½ teaspoon salt, ½ teaspoon black pepper
  • Prepare the Vegetables: Chop the cucumber, red onion, parsley, and dill. Slice the cherry tomatoes, olives, and pepperoncini. Crumble the feta cheese.
    1 cup pepperoncini, 2 cups cherry tomatoes, ½ cup Kalamata olives, 6 ounces feta cheese, ½ cup red onion, 1 English cucumber, ⅓ cup fresh parsley, ¼ cup fresh dill
  • Assemble the Salad: In a large mixing bowl, gently toss together the cooked and cooled tortellini, chopped vegetables, feta cheese, and herbs.
  • Add the Dressing: Pour the dressing over the salad and gently toss to combine, being careful not to break the tortellini.
  • Let It Chill: For the best flavor, cover and refrigerate for at least 1 hour before serving. This allows the flavors to fully develop.
  • Serve and Enjoy: Serve cold or at room temperature. For a heartier meal, top with grilled chicken.