Greek Tortellini Salad

Susie D.


Are you looking for a new summer salad? This salad offers crunchy, salty, sweet and savory Greek flavors and it's very portable too! The recipe has been reduced to make 4 ample servings, but is easily scaled up to be a perfect potluck offering.
Adapted from

★★★★★ 2 votes
20 Min
10 Min
Stove Top


red bell pepper, chopped
orange bell pepper, chopped
red onion, thinly sliced into crescents
english cucumber, cut into 4 spears and then thin slices
8 oz
cherry or grape tomatoes, cut in half
1/4 c
sliced kalamata olives, divided
2 oz
feta cheese, crumbled
6 oz
dried three cheese tortellini


1/8 c
extra virgin olive oil
1/8 c
red wine vinegar
1/4 tsp
dried oregano
1/4 tsp
black pepper
1/4 tsp
granulated sugar


1Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
2While pasta is cooking, chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside. -
3In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
4Serve & enjoy!
5COOK’S NOTE: If you are traveling with this salad or making it ahead, layer it in the order listed (first ingredient goes in the bottom of the bowl, etc). Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Greek
Dietary Needs: Vegetarian, Diabetic
Other Tag: Quick & Easy