Greek Tortellini Salad

Carol Davis


The original recipe I found called for a 20 oz package of refrigerated cheese tortellini. I found Giovanni Rana's 12 oz package that you only cook the pasta 3 minutes - that means it's fresh pasta, not dried like the packages that direct you to cook it 8-9 minutes. Made a big difference as the tortellinis are bigger and, in my opinion, tastier.

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10 Min
5 Min
Stove Top


12 oz
package refrigerated cheese tortelloni
1 large
cucumber, peeled and chopped
1 c
grape tomatoes, cut in half
1 c
kalamata olives, pitted, cut in half
red onion, chopped
3/4 c
crumbled feta cheese


1/4 c
extra virgin olive oil
3 Tbsp
red wine vinegar
1 clove
garlic, minced
1/2 tsp
dried oregano, or greek seasoning
salt and pepper, to taste

How to Make Greek Tortellini Salad


  • 1Bring a large pot of water to a boil. Throw in a pinch of salt. Cook tortellini according to the package directions. Drain the tortellini and rinse with cool water.
  • 2Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
  • 3In a small bowl, whisk together the olive oil, vinegar, garlic, and seasonings. Pour the dressing over the salad and toss until salad is well coated. Serve immediately or place in the refrigerator. Will keep up to 3 days.

Printable Recipe Card

About Greek Tortellini Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Greek
Other Tag: Quick & Easy