Greek Tortellini Salad
This Greek Tortellini Salad is loaded with fresh veggies, cheese tortellini, kalamata olives, and feta, all tossed in a simple homemade vinaigrette. It’s a bold and colorful dish that works as a crowd-pleasing side or a light lunch option.
Servings 8 -10 side dish servings
Calories 179kcal
Ingredients
- 1 12-ounce package frozen or fresh cheese tortellini
- ½ red onion sliced
- 1 yellow or orange bell pepper cut into 1” squares
- 1 cup grape tomatoes halved
- 1 cup English cucumber diced
- ½ cup kalamata olives
- ½ cup feta cheese
- ½ cup toasted walnuts chopped
- Salt and black pepper to taste
Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook tortellini according to directions on package. When finished cooking, drain well and allow to cool slightly.
- To mix dressing, combine olive oil, vinegar, garlic powder, dried oregano, and Dijon mustard in a jar and shake well to combine. Taste, season with salt and pepper as needed.
- Combine tortellini, red onion, bell pepper, grape tomatoes, cucumber, and olives in a mixing bowl. Add half the dressing and toss to combine. Place in the refrigerator for 30 minutes to allow flavors to meld.
- Add remaining dressing and toss. Sprinkle with feta cheese and toasted walnuts for serving.
Notes
- Cook tortellini just until tender to avoid mushy pasta—drain well and let cool slightly before mixing with other ingredients.
- Chill the salad for at least 30 minutes to allow the flavors to meld and the dressing to absorb into the veggies and pasta.
- Add the feta and walnuts just before serving the cold tortellini salad to keep their texture fresh and prevent sogginess.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To make vegan, use vegan cheese tortellini, like Kite Hill brand, which is available online and in specialty stores. Swap the feta cheese for a vegan alternative or try making homemade tofu feta cheese for a fresh, tangy flavor. This keeps the salad creamy and authentic while fully plant-based.
Nutrition
Calories: 179kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 245mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 1mg
