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Easy Greek Tortellini Pasta Salad Recipe with Feta and Olives to Impress

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A quick and easy Greek-inspired pasta salad combining tender cheese tortellini, salty feta, briny Kalamata olives, fresh vegetables, and a bright vinaigrette. Perfect for busy weeknights, potlucks, or a refreshing Mediterranean meal.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini, fresh or refrigerated
  • 4 ounces (115 grams) feta cheese, crumbled
  • 1/2 cup (75 grams) Kalamata olives, pitted and halved
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup (40 grams) red onion, finely sliced (optional)
  • 2 tablespoons fresh oregano or basil, chopped (or dried oregano as substitute)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of cheese tortellini and cook according to package instructions, usually 3 to 5 minutes for fresh tortellini. Stir occasionally to prevent sticking.
  2. Drain well in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Let it drain thoroughly for about 5 minutes.
  3. While the pasta cooks, halve 1 cup (150 grams) of cherry tomatoes, dice 1 medium cucumber, and thinly slice 1/4 cup (40 grams) of red onion. Chop 2 tablespoons of fresh oregano or basil. Set aside.
  4. In a small bowl, whisk together 1/4 cup (60 ml) extra virgin olive oil, 2 tablespoons (30 ml) red wine vinegar, 1 tablespoon (15 ml) fresh lemon juice, 1 minced garlic clove, 1 teaspoon dried oregano, and salt and pepper to taste until well combined and slightly emulsified.
  5. In a large mixing bowl, add the drained tortellini, cherry tomatoes, cucumber, red onion, 1/2 cup (75 grams) halved Kalamata olives, and crumbled 4 ounces (115 grams) feta cheese. Pour the dressing over the salad.
  6. Toss gently but thoroughly using two large spoons or salad tongs to coat all ingredients with the dressing while keeping the feta chunks intact.
  7. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Bring to room temperature before serving if preferred.
  8. Just before serving, give the salad a quick toss and taste for seasoning. Add more salt, pepper, or lemon juice if needed.

Notes

Do not overcook the tortellini to avoid mushy texture. Rinse pasta under cold water to stop cooking and cool it. Drain thoroughly to prevent watery salad. Toss gently to keep feta chunks intact. Chill salad for at least 30 minutes to allow flavors to meld. For gluten-free, substitute tortellini with gluten-free pasta or quinoa. For dairy-free, omit feta or use vegan cheese and add toasted nuts for texture.

Nutrition

Keywords: Greek pasta salad, tortellini salad, feta cheese salad, Kalamata olives, easy pasta salad, Mediterranean salad, vegetarian pasta salad

Find it online: https://flurpchef.com/easy-greek-tortellini-pasta-salad-recipe-with-feta-and-olives-to-impress/