Greek Tortellini Pasta Salad Recipe

5 from 1 vote

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.

Prep Time15

Course: pasta, Salad, Side Dish

Cuisine: Greek, Mediterranean

Keyword: Greek pasta salad, Greek salad, Greek tortellini pasta salad, Greek tortellini salad, tortellini salad

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