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Greek Tortellini Salad
5 from 3 votes

Greek Tortellini Salad

This easy Greek Tortellini Salad is full of flavor, with fresh vegetables and herbs, plus cheese-filled tortellini, feta cheese, kalamata olives, and a simple, bright lemon dressing. It's a family-favorite cold salad that's perfect for backyard gatherings and weeknight meals!

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 410 kcal
Course: Salad

Ingredients

For the dressing:
  • ½ cup extra-virgin olive oil
  • ½ cup lemon juice freshly squeezed
  • 2 tablespoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher salt Morton brand
  • ½ teaspoon black pepper
For the salad:
  • 20 ounces cheese tortellini refrigerated
  • 1 red bell pepper thinly sliced, medium
  • 1 cup cucumber with slices cut into half moons, thinly sliced; Persian or English
  • ½ red onion very thinly sliced, small
  • 1 cup grape tomato halved
  • ¾ cup kalamata olives halved or sliced
  • 1 tablespoon oregano fresh, chopped
  • 1 tablespoon rosemary chopped, fresh
  • 4 ounces feta cheese crumbled

Instructions

    Cup of Yum
  1. For the dressing: Add all ingredients to a pint jar, twist on the lid, and shake vigorously to combine. Set in the fridge to chill.
  2. For the salad: Cook tortellini just to al dente, according to package instructions. I always add about 2 teaspoons of Morton kosher salt to the boiling water - this doesn't make the tortellini overly salty, just adds a nice flavor. Add tortellini to a large colander to drain, then run cold water over it until pasta is cool to the touch. Continue to drain while you prepare the rest of the salad, shaking the colander gently to remove as much water as possible.
  3. Add the chilled tortellini, veggies, olives, and herbs to a very large bowl. Fold gently to combine.
  4. Give the dressing a few good shakes, then drizzle half of it over the tortellini mixture. Fold gently to combine. Add the feta and fold gently again. Taste test - add more dressing, salt, and pepper, if desired.
  5. Serve right away or place in the fridge, covered, until ready to serve. Store remaining dressing in the fridge. The tortellini will soak up the dressing more as it sits, so I always make sure to keep at least a few tablespoons for drizzling over the top right before serving, or for any leftovers. Depending on your taste, you may or may not use all the dressing.

Nutrition Information

Serving 1 Calories 410kcal (21%) Carbohydrates 41g (14%) Protein 12g (24%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 15g (88%) Cholesterol 42mg (14%) Sodium 615mg (26%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 410

% Daily Value*

Serving 1
Calories 410kcal 21%
Carbohydrates 41g 14%
Protein 12g 24%
Fat 23g 35%
Saturated Fat 7g 35%
Polyunsaturated Fat 15g 88%
Cholesterol 42mg 14%
Sodium 615mg 26%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.