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Greek Tortellini Salad Recipe
Chef Ava

Greek Tortellini Salad

This Greek Tortellini Salad is a fresh, vibrant dish combining the sweetness of tomatoes, the crunch of cucumbers, the tang of red onion, and the heartiness of cheese-filled tortellini. Tossed in a zesty Greek dressing, it’s the perfect side dish or light meal!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Servings
Course: Salad
Cuisine: Salad
Ingredients Method Notes

Ingredients
  

  • 1 9-12 oz package cheese-filled tortellini
  • 1 cup cherry or grape tomatoes halved
  • 1 English cucumber diced
  • ½ red onion thinly sliced
  • ½ cup feta cheese crumbled (optional)
  • ¼ cup kalamata olives sliced (optional)
For the Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper

Method
 

Cook the Tortellini:
  1. Boil tortellini according to package instructions until al dente.
  2. Drain, rinse with cold water, and toss with 1 teaspoon olive oil to prevent sticking.
Prepare the Vegetables:
  1. Slice the tomatoes, dice the cucumber, and thinly slice the red onion.
Make the Dressing:
  1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper.
Assemble the Salad:
  1. In a large bowl, combine the cooled tortellini, tomatoes, cucumbers, and red onion.
  2. Pour the dressing over the salad and toss gently to coat.
Add Cheese & Serve:
  1. Sprinkle with feta cheese and kalamata olives (if using).
  2. Serve immediately or chill for 15-20 minutes for enhanced flavor.

Notes

  • For extra protein, add grilled chicken or chickpeas.
  • For a creamier texture, mix in Greek yogurt or tzatziki.
  • Make ahead: This salad keeps well in the fridge for up to 2 days.