Greek Tortellini Salad
Easy Greek tortellini salad with cheese tortellini, tomatoes, cucumber, olives, feta, and a simple Mediterranean dressing. Perfect for picnics, potlucks, or meal prep.
Equipment
- Large pot
- Strainer/colander
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 20-ounce package cheese tortellini (fresh or frozen)
- 1 1/2 cups grape tomatoes halved
- 1 large cucumber diced
- 1 cup kalamata olives pitted and chopped
- 1/2 small red onion thinly sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons vinegar
- 1 clove garlic finely minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or dill optional, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add cheese tortellini and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine cooled tortellini, tomatoes, cucumber, olives, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper until well combined.
- Pour dressing over salad and toss gently until everything is evenly coated.
- Garnish with fresh parsley or dill, if desired.
- Serve immediately or refrigerate for up to 3 days.
Notes
Salad keeps well in the refrigerator for up to 3 days.
For best texture, add dressing just before serving if making ahead.