Greek Tortellini Salad Recipe
Introduction
This Greek Tortellini Salad is a fresh and vibrant twist on a classic pasta salad. Packed with tangy feta, crisp cucumbers, and briny olives, it’s perfect for a light lunch or a flavorful side dish at your next gathering.
Ingredients
- Kosher salt
- 20 oz. cheese tortellini
- 5 tbsp. extra-virgin olive oil, divided
- 1/4 red onion, finely chopped (about 1/2 cup)
- 3 tbsp. red wine vinegar
- 2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups)
- 1 1/2 c. cherry tomatoes, halved
- 1/2 c. pitted halved Kalamata olives
- 1/4 c. fresh dill, finely chopped, plus more for serving
- 3 oz. feta, crumbled, divided
Instructions
- Step 1: Fill a medium pot with water and generously season with kosher salt. Bring to a simmer over medium heat. Add the cheese tortellini and cook, stirring occasionally, until just cooked through, about 2 to 3 minutes. Drain and rinse with cold water to stop cooking and partially cool.
- Step 2: Transfer the tortellini to a large bowl. Add 1 tablespoon of olive oil and toss gently to coat. Refrigerate for about 5 minutes until slightly cooled.
- Step 3: In another large bowl, combine the finely chopped red onion and red wine vinegar. Season with 1/4 teaspoon salt. Let sit for 5 minutes to mellow the onion’s sharpness, then whisk in the remaining 4 tablespoons of olive oil.
- Step 4: Add the cucumbers, cherry tomatoes, Kalamata olives, chopped dill, and the cooled tortellini to the onion mixture. Toss to combine thoroughly.
- Step 5: Gently fold in three-quarters of the crumbled feta cheese. Taste and season with additional salt if needed.
- Step 6: Serve the salad topped with the remaining feta and a sprinkle of fresh dill for garnish.
Tips & Variations
- For extra crunch, add some chopped bell peppers or toasted pine nuts.
- Substitute regular cucumbers if Persian cucumbers are not available—just peel if the skin is thick.
- Use fresh lemon juice instead of red wine vinegar for a citrusy twist.
- Make it vegan by swapping cheese tortellini with vegan versions and using a plant-based feta alternative.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, but be aware the tortellini may absorb some dressing and soften over time. For best results, add extra fresh dill and feta before serving when reheating is not necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad benefits from a short rest in the fridge, about 30 minutes to an hour, to allow the flavors to blend. Just keep it covered and add garnish right before serving.
What can I substitute for Kalamata olives?
If you don’t have Kalamata olives, you can use green olives or black olives. Choose pitted olives and slice them to keep the salad easy to eat.
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Greek Tortellini Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing Greek Tortellini Salad featuring tender cheese tortellini tossed with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, and tangy feta cheese, all dressed in a vibrant red wine vinegar and olive oil dressing with a hint of fresh dill. Perfect as a light lunch or a flavorful side dish.
Ingredients
Pasta
- 20 oz. cheese tortellini
- Kosher salt
- 5 tbsp. extra-virgin olive oil, divided
Vegetables & Herbs
- 1/4 red onion, finely chopped (about 1/2 cup)
- 3 tbsp. red wine vinegar
- 2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups)
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup pitted halved Kalamata olives
- 1/4 cup fresh dill, finely chopped, plus more for serving
Cheese
- 3 oz. feta, crumbled, divided
Instructions
- Cook the Tortellini: Fill a medium pot with water and generously season it with kosher salt. Bring to a simmer over medium heat. Add the cheese tortellini and cook, stirring occasionally, until just cooked through, about 2 to 3 minutes. Drain and immediately rinse with cold water to stop the cooking process and cool the tortellini partially.
- Toss Tortellini with Oil and Chill: Transfer the drained tortellini to a large bowl. Add 1 tablespoon of extra-virgin olive oil and toss well to coat the pasta evenly. Place in the refrigerator and let chill for about 5 minutes until slightly cooled.
- Prepare Onion Vinaigrette: In another large bowl, combine the finely chopped red onion and red wine vinegar. Season with 1/4 teaspoon kosher salt. Let this mixture sit for 5 minutes to mellow the sharpness of the onion. After resting, whisk in the remaining 4 tablespoons of extra-virgin olive oil until fully emulsified.
- Combine Salad Ingredients: Add the cucumber half-moons, halved cherry tomatoes, Kalamata olives, chopped fresh dill, and the chilled tortellini to the vinaigrette bowl. Toss everything gently to combine thoroughly.
- Add Feta and Final Toss: Stir in three-quarters of the crumbled feta cheese, tossing again to distribute evenly. Taste and adjust seasoning with additional salt if needed.
- Garnish and Serve: Top the salad with the remaining feta cheese and sprinkle more fresh dill on top before serving.
Notes
- Rinsing the tortellini with cold water immediately after cooking prevents overcooking and helps maintain a firm texture.
- Letting the onion marinate in vinegar softens its bite and adds a balanced tang to the salad.
- This salad can be made a few hours ahead and stored in the refrigerator to allow flavors to meld.
- Additions such as chopped bell peppers or artichoke hearts can enhance the salad’s flavor and texture.
- Use good quality extra-virgin olive oil and fresh herbs for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek tortellini salad, cheese tortellini salad, cucumber tomato feta salad, Mediterranean pasta salad, easy summer salad
