If you’re looking for a dish that sings with vibrant flavors and brings the freshness of the Mediterranean right to your table, then you’ve found a winner with this Greek Tortellini Pasta Salad Recipe. It’s a delightful fusion of tender, cheesy tortellini tossed with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, tangy feta cheese, and a lively homemade dressing that perfectly balances zest and herbaceous notes. This salad is not only a feast for your taste buds but also a feast for your eyes with its colorful, inviting presentation. Whether you’re planning a picnic, a potluck, or a simple weeknight dinner, this recipe offers a refreshing, satisfying option that’s sure to become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Greek Tortellini Pasta Salad Recipe lies in its straightforward and fresh ingredients. Each one plays a crucial role, from the creamy cheese tortellini that provides a comforting base, to the crisp vegetables that add texture and brightness, and the Greek-inspired dressing that ties everything together with its bold and aromatic flair.
- Cheese tortellini (1 lb): Fresh or frozen works well and forms the hearty, flavorful base of the salad.
- Cucumber (1 cup, diced): Adds refreshing crunch and a cool sensibility to balance the richer flavors.
- Cherry tomatoes (1 cup, halved): Burst of sweetness and vibrant color that brightens every bite.
- Kalamata olives (1/2 cup, pitted and sliced): Provide that signature briny punch essential in Greek cuisine.
- Red onion (1/2, thinly sliced): Offers a mild sharpness and crisp texture that cuts through the creaminess.
- Feta cheese (1/2 cup, crumbled): Adds tangy, creamy richness and an unmistakable Greek touch.
- Fresh parsley (2 tablespoons, chopped): Bright herbaceous note that complements the salad’s flavors wonderfully.
- Extra virgin olive oil (1/4 cup): Brings smoothness and fruity depth to the dressing.
- Red wine vinegar (2 tablespoons): Introduces acidity that lifts and balances the dish.
- Lemon juice (1 tablespoon): Adds a fresh citrus pop for brightness.
- Dried oregano (1 teaspoon): Offers that unmistakable Mediterranean herbal aroma.
- Garlic clove (1, minced): Infuses the dressing with a subtle, savory warmth.
- Salt and pepper (to taste): Essential for seasoning and enhancing all the flavors.
How to Make Greek Tortellini Pasta Salad Recipe
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook them according to the package instructions—typically just a few minutes since they cook quickly. Once tender and perfectly al dente, drain the tortellini and immediately rinse under cold water to halt the cooking process and cool them down, preventing any mushiness later in the salad.
Step 2: Prepare the Veggies and Cheese
While the tortellini cools, take this time to chop the crisp cucumbers, halve the juicy cherry tomatoes, thinly slice the red onion, and slice the Kalamata olives. Crumble the feta cheese with your fingers for pieces that will nicely scatter through the salad. Finally, chop fresh parsley to add that fresh herbal note that brightens the dish even more.
Step 3: Whisk the Dressing
In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, and the minced garlic. Add salt and freshly cracked black pepper to taste, then whisk everything together until the dressing is well-blended and fragrant. This simple homemade vinaigrette makes all the difference in bringing classic Greek flavors to life.
Step 4: Combine the Salad Ingredients
In a large mixing bowl, add the cooled tortellini, prepped vegetables, Kalamata olives, crumbled feta, and parsley. This colorful medley is as visually appealing as it is mouthwatering.
Step 5: Toss with Dressing
Pour the freshly made Greek dressing over the salad. Using tongs or large spoons, gently toss the salad to coat every delicious morsel evenly with the dressing. This step ensures every bite bursts with vibrant flavor.
Step 6: Chill and Serve
You can serve this salad immediately, but for best results, refrigerate it for about 30 minutes beforehand. This resting time allows the flavors to meld beautifully, creating a harmonious and flavorful experience. The salad stays fresh and tasty for 2-3 days in the fridge, making it perfect for meal prep or leftovers.
How to Serve Greek Tortellini Pasta Salad Recipe
Garnishes
To elevate your Greek Tortellini Pasta Salad Recipe even further, consider topping it with a sprinkle of freshly chopped dill or extra crumbled feta cheese. For a touch of crunch, toasted pine nuts or slivered almonds add a wonderful texture contrast, while a dash of smoked paprika on the dressing can add a subtle smoky kick.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a well-rounded Mediterranean-inspired meal. Alternatively, serve it alongside warm pita bread and hummus for a meat-free spread that’s both satisfying and wholesome. Crispy roasted vegetables or a light Greek lemon soup also complement this dish beautifully enough to create a full feast.
Creative Ways to Present
For a charming presentation, serve the Greek Tortellini Pasta Salad Recipe in a large, rustic wooden bowl or individual mason jars for an easy grab-and-go option. Adding lemon wedges on the side invites guests to add a fresh squeeze of citrus as they wish. You could also stuff the salad into hollowed-out tomatoes or bell peppers for a fun and edible serving vessel.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep the salad chilled and give it a gentle stir before serving again to redistribute the dressing and refresh the flavors.
Freezing
Freezing is not recommended for this Greek Tortellini Pasta Salad Recipe because the texture of the fresh vegetables and cheese tortellini can become compromised after thawing. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
This salad is traditionally served cold or at room temperature, so reheating isn’t necessary. However, if you prefer a warmer version, gently warm the tortellini separately and then mix it with fresh, cold veggies and dressing to maintain the best texture and flavor.
FAQs
Can I use store-bought tortellini for this recipe?
Absolutely! Fresh or frozen store-bought cheese tortellini works perfectly in this Greek Tortellini Pasta Salad Recipe, making it a quick and convenient option without sacrificing flavor.
Is there a way to make this salad vegan?
Yes, simply swap out the cheese tortellini for a vegan version and replace the feta with a plant-based cheese alternative. The vibrant veggies and dressing will still shine through beautifully.
How long does this salad keep in the fridge?
When properly stored in an airtight container, this Greek Tortellini Pasta Salad Recipe stays fresh for about 2-3 days, allowing you to enjoy it for several meals.
Can I add protein to make it more filling?
Definitely! Grilled chicken, shrimp, or chickpeas make excellent additions if you want to boost the protein content and make the salad a heartier meal.
What can I do if I don’t have Kalamata olives?
If Kalamata olives aren’t available, you can substitute them with other black olives or green olives, though the flavor will be slightly different but equally delicious.
Final Thoughts
There’s something truly special about this Greek Tortellini Pasta Salad Recipe that makes it a standout salad for any occasion. Its vibrant colors, fresh textures, and bold flavors come together effortlessly, offering a dish that’s both comforting and refreshing. I encourage you to give this recipe a try soon—it’s a guaranteed crowd-pleaser that will brighten up your meal times and maybe even become your go-to pasta salad for years to come!
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Greek Tortellini Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Tortellini Pasta Salad is a vibrant, fresh, and flavorful dish perfect for a quick lunch or a light dinner. Featuring tender cheese tortellini combined with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, tangy feta cheese, and a zesty homemade Greek dressing, this salad captures the essence of Mediterranean cuisine in every bite. It’s easy to prepare, served chilled, and ideal for warm-weather meals or as a side dish at gatherings.
Ingredients
Pasta and Vegetables
- 1 lb cheese tortellini (fresh or frozen)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 red onion, thinly sliced
Cheese and Herbs
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, typically about 3-5 minutes. Once cooked, drain them and rinse with cold water to stop the cooking process and cool them down.
- Prepare the Vegetables and Cheese: While the tortellini cools, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and pit and slice the Kalamata olives. Crumble the feta cheese and chop the fresh parsley finely.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper until emulsified and well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled tortellini, chopped cucumber, cherry tomatoes, red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
- Dress the Salad: Pour the prepared Greek dressing over the pasta salad. Toss gently to ensure everything is evenly coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for a fresh, light meal, or refrigerate for about 30 minutes to allow the flavors to meld together. This salad keeps well in the refrigerator for up to 2-3 days.
Notes
- Use fresh tortellini for the best texture, but frozen works well too.
- Ensure to rinse the cooked tortellini in cold water to prevent them from sticking and to cool the salad.
- Customize the salad by adding grilled chicken or roasted vegetables for a heartier meal.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Adjust salt and pepper according to taste, especially since feta and olives add saltiness.
