Name: Greek Tortellini Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 18 min
Cuisine: Greek
Ingredients: 20 oz. cheese tortellini; 2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups); 1 1/2 cups cherry tomatoes, halved; 1/2 cup pitted halved Kalamata olives; 1/4 cup fresh dill, finely chopped, plus more for serving; 3 oz. feta, crumbled, divided; Kosher salt, to taste; 5 tbsp. extra-virgin olive oil, divided; 1/4 red onion, finely chopped (about 1/2 cup); 3 tbsp. red wine vinegar

Introduction

This Greek Tortellini Salad is a fresh and tangy dish perfect for warm days or light meals. It combines tender cheese tortellini with crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a vibrant red wine vinegar dressing. Quick to prepare, it’s a flavorful way to enjoy Mediterranean flavors with a twist.

A white oval plate holds a colorful tortellini salad layered with pale yellow pasta, bright red cherry tomatoes, and sliced green cucumbers. Scattered over the top are chunks of white feta cheese and dark purple olives, with small pieces of finely chopped red onion mixed throughout. Sprigs of fresh green dill are placed on top, adding a touch of freshness and texture, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt

20 oz. cheese tortellini

5 tbsp. extra-virgin olive oil, divided

1/4 red onion, finely chopped (about 1/2 cup)

3 tbsp. red wine vinegar

2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups)

1 1/2 cups cherry tomatoes, halved

1/2 cup pitted halved Kalamata olives

1/4 cup fresh dill, finely chopped, plus more for serving

3 oz. feta, crumbled, divided

Instructions

Step 1: Fill a medium pot with water and generously season with kosher salt. Bring to a simmer over medium heat. Add the tortellini and cook, stirring occasionally, until just cooked through, about 2 to 3 minutes. Drain and rinse with cold water to stop cooking and partially cool.

Step 2: Transfer the tortellini to a large bowl. Add 1 tablespoon of olive oil and toss to coat. Refrigerate until slightly cooled, about 5 minutes.

Step 3: While the tortellini rests, combine the chopped red onion and red wine vinegar in a large bowl. Season with 1/4 teaspoon salt and let sit for 5 minutes to mellow the onion’s sharpness. Then whisk in the remaining 4 tablespoons of olive oil.

Step 4: Add the cucumbers, cherry tomatoes, Kalamata olives, fresh dill, and tortellini to the vinegar mixture. Toss gently to combine.

Step 5: Add three-quarters of the crumbled feta and toss again to distribute evenly. Taste and season with additional salt if needed.

Step 6: Serve topped with the remaining feta and extra fresh dill for garnish.

Tips & Variations

For a protein boost, add grilled chicken or chickpeas to the salad.

If you prefer a milder onion flavor, soak the chopped onions in cold water before adding the vinegar.

Try swapping red wine vinegar with lemon juice for a brighter citrus note.

Use fresh tortellini if available for a more delicate texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, but for best texture, add the feta and fresh dill just before serving if storing longer. Serve chilled or at room temperature. If the tortellini absorbs too much dressing, toss gently with a splash of olive oil before serving again.

FAQs

Can I make this Greek Tortellini Salad ahead of time?

Yes, you can prepare it a few hours or the day before serving. Keep it refrigerated and add fresh herbs and feta right before serving for the best flavor and texture.

What can I substitute for Kalamata olives?

If you don’t have Kalamata olives, you can use green olives or other briny olives you like. Just be sure to pit and halve them to match the salad’s texture.