This Greek tortellini pasta salad recipe is always the star when I take it to family gatherings, potlucks, and BBQ’s. I make it with simple ingredients so that it’s easy to prepare but still full of flavor.

 

I often have a pack of tortellini in the refrigerator in case I need something easy for dinner. Usually I just toss it with marinara sauce or this green pasta sauce but a few months ago I decided to use it to make pasta salad.

But not just any pasta salad, I put a Greek twist on it by using crumbled Feta cheese and a Greek vinaigrette dressing.

I typically use bottled Greek dressing because it’s fast but you can easily make a homemade version that I have included with the recipe.

If you love pasta salad be sure to check out this chicken pasta salad, ditalini pasta salad, and Italian pasta salad.

Ingredients for Greek tortellini pasta salad

This recipe is very forgiving. Use your favorite vegetables and feel free to leave out anything you don’t like.

• Tortellini – You can use refrigerated or frozen tortellini for this recipe.
• Greek dressing – Use your favorite bottled dressing or make your own.
• Tomatoes – I like using cherry tomatoes for this recipe.
• Cucumbers– English cucumbers are my favorite to use because they have fewer seeds.
• Olives – Seedless kalamata olives. You can substitute with black olives or green olives.
• Red onion – Adds color and flavor.
• Bell pepper – Use your favorite color bell pepper.
• Pepperoncini – These pickled peppers add lots of flavor.
• Feta cheese – Crumbled feta cheese adds a delicious Greek spin on the pasta salad.

How to make Greek tortellini pasta salad

I have the full, printable recipe and video at the bottom.

Step one: Cook the tortellini according to the package directions. Drain the tortellini and rinse under cold water.

Step two: Place the tortellini in a large bowl. Add olives, tomatoes, onion, cucumber, pepperoncini, bell pepper, parsley, and Feta cheese. Stir in the dressing and toss to fully combine.

Step three: Cover the bowl and refrigerate until ready to serve.

Heather’s recipe tips

• Don’t overcook the tortellini so that it doesn’t become too soft. Tortellini cooks up fast so make sure to keep an eye on it while cooking.
• Make sure to rinse the tortellini under cold water after draining so that it stops the cooking process.
• The longer the pasta salad refrigerates, the more the ingredients will be infused with flavor.
• If you are making this ahead of time, save a little of the Greek dressing to mix in when ready to serve.

Tortellini pasta salad variations

• Tortellini – You can use any of your favorite tortellini like cheese, mushroom, or spinach.
• Protein – Try adding chickpeas, salami, pepperoni, rotisserie chicken, grilled chicken, or shrimp.
• Other – You can substitute the kalamata olives with black or green olives. You could also add chopped artichoke hearts.

What to serve with Greek pasta salad

I like serving this side alongside things like BBQ, ribs, fish, and chicken. It really does pair well with a variety of proteins.

If I am hosting backyard BBQ or party it’s great served with other things like broccoli salad, grape salad, and cucumber tomato salad.

Storing

Store in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving it to distribute the dressing.

This recipe does not freeze well.

Recipe for Greek pasta salad FAQ’s

More delicious pasta recipes

• Baked tortellini casserole
• Lazy lasagna
• Mostaccioli casserole