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This Greek-inspired tortellini pasta salad is a cool mix of tangy flavors and creamy cheesiness. It's always a hit whether you're sitting down to dinner with family or showing up with it at a barbecue. It's super quick to make and tastes extra fresh. You'll want to eat it all year round.
I whipped this up for a last-minute park picnic and now my family begs me for it all the time, especially when it’s super hot out. There are never any leftovers.
Ingredients
- Fresh tortellini from the fridge case: These give the salad that creamy bite you want
- Cherry tomatoes: Grab the ripest you can, cut in half for sweetness and color
- Cucumber: Pick one that's crisp and not too watery, it keeps things fresh
- Artichoke hearts: Canned or jarred work fine, they add Mediterranean flair
- Black olives: Pitted and briny, from a jar. They give savory punch with just a bit of bitterness
- Red onion: Sliced thin for sweet heat, marinate them for a mild taste
- Feta cheese: Crumbled in for salty creaminess that's classic Greek
- Fresh dill: Brings that happy summer flavor
- Pepper: Freshly cracked wakes up all the flavors
- Olive oil: Go for the good stuff, it helps everything come together
- Red wine vinegar: Adds that zesty kick in the dressing
- White sugar: Smooths things out, cuts the vinegar tang
- Dijon mustard: Gives your dressing a bit of a punch, don't skip it
- Garlic: Minced up for that deep flavor
- Dried oregano and basil: Bring all the Mediterranean flavors home
- Salt: Sprinkle to taste, sea salt is great
- Lemon juice: Squeeze it fresh to brighten everything
- Red pepper flakes: Totally optional if you want a little heat
Step-by-step guide
- Chill and season:
- Toss in the last bits of feta and fresh dill, gently fold them in. Add black pepper to taste. Let the salad sit covered in the fridge for at least two hours so all the flavors come together and it's nice and crisp.
- Combine the salad:
- Gently mix the tortellini, tomatoes, cucumbers, artichoke hearts, olives, onion, and half the feta in a big bowl. Pour over your homemade dressing and toss slowly so the tortellini don’t break apart.
- Whisk up the dressing:
- In a bowl, whisk together olive oil, red wine vinegar, sugar, Dijon, garlic, oregano, basil, salt, lemon, and a pinch of pepper flakes if you like. It'll look creamy and smell fantastic.
- Cook the tortellini:
- Follow the directions on the package to cook the tortellini in salty water. You want them tender but not mushy. Drain them and let them cool a bit before mixing with everything else.
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Good to know
Packed with fiber thanks to all those veggies
This salad lasts a couple of days in the fridge and you can throw it together ahead of time
The cheese keeps you full way longer
Tasting the dressing while it's still warm is honestly my favorite thing. I always think of sharing the first big batch straight from the bowl with my sister before it even hit the fridge.
Storage tips
Store this salad in an airtight container in the fridge and it’ll keep for up to two days. The flavors actually get better with time. Toss in fresh herbs right before you serve for max flavor. Leftovers? Totally works as a packed lunch at work.
Ingredient swaps
If you don't have artichokes, try roasted red peppers. Not a fan of feta? Mozzarella’s great too. For a plant-based meal, use vegan tortellini and cheese. You can swap in green olives for black. Add toasted pine nuts if you want some extra crunch.
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Serving ideas
This salad's awesome as a main dish for hot weather, or serve it as a cool side with grilled fish, steak, or halloumi. Throw on some extra fresh basil or oregano at the end if you’re feeling fancy. It looks awesome on a big platter and holds up well for parties or buffets.
Cultural background
All over the Mediterranean, big mixed salads are part of every meal shared with friends. This Greek-style tortellini salad brings the best of that tradition together with Italian pasta. It’s super popular with families in southern Germany now and has totally become a summer party staple.
Common Recipe Questions
- → Which kind of tortellini should I grab?
Go with fresh cheese tortellini from the fridge section. They're mild and really soft when cooked.
- → Can I swap in other veggies?
You bet. Try bell peppers, zucchini, or some green onions for something different.
- → How long does pasta salad stay good in the fridge?
If you keep it covered and chilled, it should stay tasty for 2 or 3 days.
- → What can I use instead of feta?
Semi-firm goat cheese or a soft Mediterranean salad cheese would work if you're not into feta.
- → Should I let the salad hang out before digging in?
Yep! A couple hours chilling in the fridge really lets the flavors blend together.