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Greek Tortellini Salad

This Greek Tortellini Salad brings together the heartiness of pasta with the bright, refreshing flavors of a classic Greek salad. Juicy tomatoes, crisp cucumbers, bold red onions, creamy avocado, salty olives, and tangy feta come together with soft cheese tortellini for a dish that’s both satisfying and incredibly fresh. Lightly coated in a homemade balsamic Greek dressing, every bite is balanced, flavorful, and irresistibly Mediterranean. It’s the perfect choice for summer gatherings, weekday lunches, or a no-cook dinner option.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 8

Ingredients

Greek Salad Dressing

  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon ground black pepper or more, to taste
  • ¼ teaspoon salt or more, to taste

Salad

  • 2 ½ cups cooked chilled tortellini
  • 2 cups sliced tomatoes
  • 1 sliced cucumber
  • 1 cubed avocado
  • 1 cup sliced red bell peppers
  • 1 cup crumbled feta cheese
  • 2 ounces finely chopped black olives
  • ¼ red onion thinly sliced

Instructions

Greek Salad Dressing

  • Whisk olive oil, balsamic vinegar, and black pepper in a bowl.
  • Add salt to taste (about ¼ tsp).

Greek Tortellini Salad

  • Combine all salad ingredients in a large bowl.
  • Add enough dressing to lightly coat and toss.
  • Chill for 2 hours or overnight if desired.
  • Let salad and dressing sit at room temperature before serving.
  • Add more dressing if needed and serve.

Notes

Ingredient Substitutions

  • Use kalamata olives for a stronger Mediterranean flavor.
  • Swap feta with goat cheese for a creamier texture.
  • Add grilled chicken for extra protein.

Make-Ahead & Storage

  • Best served within 24 hours.
  • Store refrigerated for up to 2 days.
  • Keep extra dressing separate until serving.

Serving Variations

  • Serve over mixed greens for added freshness.
  • Add fresh herbs like parsley, basil, or dill.
  • Mix in chickpeas for a heartier vegetarian meal.

Avoid Common Mistakes

  • Don’t add all the dressing at once—start light.
  • Don’t skip chilling; it enhances flavor.
  • Don’t serve straight from the fridge; olive oil solidifies.