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.


☆☆☆☆☆ 0 votes

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
  • 1/2
    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


  1. Bring 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.
  2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
  3. In 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

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