Greek Cheese Tortellini Salad
We have a love of all things Mediterranean in our house and this Greek cheese tortellini salad is so quick and easy to make. It has loads of fresh veggies, cheese tortellini pasta, feta cheese, and a zippy Greek dressing. This salad could easily be a meal in itself but is also a great side dish. I love making this for family get togethers and always get compliments on it. All of the usual Greek salad components are here: Artichokes, tomatoes, kalamata olives, red onion, cucumbers, red or yellow peppers, banana pepper slices, and feta cheese. Salad is the perfect meal during these hot summer months when you want to eat something cool and light. If you love Greek salad and pasta salad this is the best of both worlds.
What you need to make Greek Cheese Tortellini Salad:
- 8 oz package of fresh, frozen or dried cheese tortellini. I usually use a dry package because I have it on hand and it is very good.
- Cherry tomatoes, cut in half
- English or Persian cucumber, chopped
- Red onion, chopped fine
- Red or yellow pepper, chopped
- Marinated bottled artichoke hearts, roughly chopped
- Kalamata olives, sliced or whole
- Banana pepper or pepperoncini slices
- Feta cheese, crumbled
- Olive oil
- Red wine vinegar
- Crushed fresh garlic
- Fresh lemon juice
- Dried oregano
- Dried thyme
- Dried basil
- Sugar
- Fresh ground salt and pepper
How to make Greek Cheese Tortellini Salad:
- Cook the cheese tortellini pasta according to package directions.
- Make the dressing by combining all of the ingredients in a Mason jar and shaking it well.
- Prepare all of the veggies and set aside.
- Drain the tortellini and cool by running cold water over the pasta. Put tortellini, veggies and feta cheese in a large serving bowl.
- Pour the dressing over the top and toss everything to combine.
- May serve immediately or chill covered in the refrigerator for a few hours prior to serving.
Notes:
- This salad stores well for 2 days covered in the refrigerator.
- Salad can be doubled if you need to serve more people or if you just want a little extra salad.
Other recipes to try:
Fennel Arugula Salad with Citrus
Greek Cheese Tortellini Salad
Ingredients
- 1 8 oz. package cheese tortellini (fresh, frozen, or dried pasta)
- 1/2 cup cherry tomatoes, cut in half
- 1/4 red onion, diced
- 1/2 English or Persian cucumber, chopped
- 1/4 cup kalamata olives, drained (whole or sliced)
- 1/4 cup bottled marinated artichoke hearts, roughly chopped
- 1/2 cup red or yellow pepper, chopped
- 1/2 cup banana pepper or pepperoncini slices
- 1/4 cup feta cheese, crumbled
For the Greek dressing:
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 fresh lemon, juiced
- 2 cloves minced garlic
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1 teaspoon sugar
- fresh ground salt and pepper to taste
Instructions
- Cook the cheese tortellini pasta according to package directions.
- Make the dressing by combining all of the ingredients in a Mason jar and shaking it well.
- Prepare all of the veggies and set aside.
- Drain the tortellini and cool by running cold water over the pasta. Put tortellini, veggies and feta cheese in a large serving bowl.
- Pour the dressing over the top and toss everything to combine.
- May serve immediately or chill covered in the refrigerator for a few hours prior to serving.