This tortellini pasta salad is made with our popular Greek dressing, cheese tortellini, grape tomatoes, cucumbers, olives, red onions, artichoke hearts, and fresh basil. It’s perfect for potlucks, parties, lunches, and brunches.

Why You’ll Love This

This Greek Tortellini Pasta Salad recipe comes together in less than 20 minutes! It’s great for those hot summer days when you don’t want to heat the kitchen.

The hardest part of this pasta salad is chopping the ingredients!

It’s super flavorful and always a family favorite. It’s also versatile; don’t be afraid to change up some of the add-ins.

It can be served room temperature or cold!

Some of our other favorite salad recipes to make are Fresh Tomato Mozzarella Salad, Mediterranean Pasta Salad with Fresh Herb Vinaigrette, Grilled Shrimp and Corn Salad, Marinated Cauliflower Salad, and Easy Southern Potato Salad.

Tortellini pasta salad ingredients on a dark surface.

How To Make Tortellini Pasta Salad

Combine all the Greek dressing ingredients in a jar, shake, and set aside for the flavors to combine. Bring a large pot of salted water to a boil and cook the tortellini al dente according to the package instructions, drain, and allow it to cool to room temperature.

Greek dressing in a glass jar on a dark surface.

While the pasta is cooling, chop the vegetables. In a large bowl, gently toss to combine the tortellini, cucumbers, tomatoes, onions, olives, artichoke hearts, and basil. Pour the dressing over and gently toss to coat evenly. Stir in the feta cheese.

Vegetables for the tortellini pasta salad chopped on a wooden cutting board.

Vegetables tossed with the tortellini in a glass mixing bowl.

Serve immediately or cover tightly and refrigerate for a few hours before serving. Store in an airtight container in the refrigerator for up to 4 days.

Tips

Do not overcook the tortellini! It will continue to cook while cooling unless drained and rinsed in cold water, which I don’t recommend.
If making this tortellini pasta salad ahead of time, I recommend reserving some of the dressing or making more to add about 1 hour before serving. The pasta will absorb the dressing as it sits.
When chopping the artichoke hearts, I cut off the tough outer leaves. Even the canned prepared artichoke hearts can be tough!
I prefer the kalamata olives whole, but you can slice them if you like.

Variation

Swap up the salad recipe ingredients if desired. You can use cauliflower, broccoli, roasted red peppers, bell peppers, sun-dried tomatoes, or pepperoncini.
I use an English cucumber because they are seedless.
Swap the feta cheese for fresh mozzarella pearls or parmesan cheese.
Add a protein such as grilled or rotisserie chicken, shrimp, or pepperoni—another great way to use leftovers.
Keep it vegetarian and add some cannellini beans or chickpeas.
You can skip the basil, but I don’t recommend it! It adds such a great fresh flavor to this dish. You can try fresh dill, parsley, or chives.
I prefer fresh tortellini, but if your grocery store only carries frozen or dried tortellini, they also work.

More Delicious Pasta Salad Recipes

Orzo Pasta Salad

Pesto Caprese Pasta Salad

Macaroni Salad

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Greek Tortellini Pasta Salad Recipe

This tortellini pasta salad is made with our popular Greek dressing, cheese tortellini, grape tomatoes, cucumbers, olives, red onions, artichoke hearts, and fresh basil. It's perfect for potlucks, parties, lunches, and brunches.

5 from 1 vote

Print Pin Rate

Course: pasta, Salad, Side Dish

Cuisine: Greek, Mediterranean

Prep Time: 15

Servings:

Calories: 385kcal

Author: Leigh Harris

Ingredients

Greek Dressing

1/2 cup Extra virgin olive oil
1/4 cup Red wine vinegar
3 tbsp Lemon juice 1 large fresh lemon
2 cloves Garlic cracked with the side of a knife and peeled
2 tsp Dried oregano
1/2 tsp Kosher salt
1/4 tsp Black pepper

Tortellini Salad

18 ounces Cheese tortellini fresh, frozed, or dried
1 large English cucumber peeled and diced (about 2 1/2 cups)
1 cup Halved grape or cherry tomatoes
1/2 cup Red onion diced
1/2 cup Kalamata olives whole or sliced
14 ounces Artichoke hearts diced with tough leaves removed
1/3 cup Fresh basil leaves lightly packed, then torn before adding to salad
1/2 cup Crumbled feta cheese

Instructions

Combine all the Greek dressing ingredients in a jar, shake, and set aside for the flavors to combine.
1/2 cup Extra virgin olive oil, 1/4 cup Red wine vinegar, 3 tbsp Lemon juice, 2 cloves Garlic, 2 tsp Dried oregano, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
Cook the tortellini according to the package instructions and allow it to cool to room temperature. While the pasta is cooling, chop the vegetables.
18 ounces Cheese tortellini
In a large bowl, gently fold the tortellini, cucumbers, tomatoes, onions, olives, artichoke hearts, and basil. Pour the dressing over and gently toss to coat evenly. Stir in the feta cheese.
1 large English cucumber, 1 cup Halved grape or cherry tomatoes, 1/2 cup Red onion, 1/2 cup Kalamata olives, 14 ounces Artichoke hearts, 1/3 cup Fresh basil leaves, 1/2 cup Crumbled feta cheese
Serve immediately or cover tightly and refrigerate for a few hours before serving.

Notes

Do not overcook the tortellini! It will continue to cook while cooling unless you run cold water over it, which I don’t recommend.
If making this tortellini pasta salad ahead of time, I recommend reserving some of the dressing or making more to add about 1 hour before serving. The pasta will absorb the dressing as it sits.
Store in an airtight container in the refrigerator for up to 4 days. I DO NOT recommend freezing this dish.

Nutrition