Greek Tortellini Salad

If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Pasta Salad:

Kosher salt

One 20-ounce package refrigerated tortellini (any variety)

2 cups halved cherry tomatoes

1 cup crumbled feta cheese

1/2 cup diced red onion

2/3 cup diced cucumbers

2/3 cup diced green bell peppers

1/3 cup sliced pitted kalamata olives

Dressing:

1/2 cup red wine vinegar

2 teaspoons minced garlic

2 teaspoons dried oregano

1 1/2 teaspoons sugar

1/2 cup extra-virgin olive oil

Directions

  1. For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
  2. Add the remaining salad ingredients and toss to combine. Set aside.
  3. For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
  4. Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.
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