How do you make tortellini pasta salad?

To make tortellini pasta salad, start by boiling cheese tortellini according to package directions, then rinse with cold water and let it cool completely. In a large bowl, mix it with chopped vegetables like cucumbers, cherry tomatoes, olives, and red onion. Add feta cheese and toss everything with a homemade vinaigrette made from olive oil, red wine vinegar, lemon juice, herbs, and garlic. Chill for at least 2 hours before serving to let the flavors blend.

What should you serve with tortellini pasta salad?

Greek tortellini pasta salad pairs beautifully with grilled meats like chicken or shrimp, lamb burgers, garlic bread, or veggie skewers. For lighter meals, serve it with pita chips and hummus, or over a bed of greens for a filling salad bowl. It's also a great companion to BBQ favorites at summer gatherings or potlucks.

Can I make a pasta salad with cheese tortellini, bacon, and broccoli?

Absolutely! That’s a fun variation. Use cheese tortellini as the base, toss in steamed broccoli, crispy bacon bits, and a creamy or vinaigrette-based dressing. You can even add shredded cheddar or swap in a ranch-style sauce for something more indulgent. It won’t be a traditional Greek tortellini pasta salad , but it’ll still be delicious.

Why must you cook refrigerated tortellini for pasta salad?

Refrigerated tortellini may look ready to eat, but it must be cooked to achieve the right texture and to ensure food safety. Cooking softens the pasta and releases the cheesy filling. Just be sure not to overcook al dente tortellini holds its shape better in cold salads and doesn’t turn mushy after chilling.

Greek Tortellini Pasta Salad – The Best Summer Dish Ever

Description

This Greek tortellini pasta salad is a go-to crowd-pleaser fresh, flavorful, and tossed in a bold Mediterranean dressing. Ready in minutes, perfect all year round!

Ingredients

20 ounce package fresh cheese tortellini pasta
1 1/2 cups cherry tomatoes sliced in half
1 1/2 cups cucumbers chopped
1 cup canned artichokes hearts chopped
1 15 oz can olives sliced in half
1/2 red onion sliced
1 cup crumbled Feta cheese
1 tablespoon fresh chopped dill
Fresh ground pepper

For the Dressing

1/2 cup olive oil
1/3 cup red wine vinegar
3-4 tablespoons white sugar
2 teaspoons Dijon mustard
3 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoon dried basil
1 teaspoon salt
juice on 1 lemon
Pinch of red pepper optional

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Instructions

Cook tortellini according to package directions and set aside
Combine all dressing ingredients in a small bowl and whisk together.
In a large bowl combine tortellini, tomatoes, cucumbers, artichokes, olives, onion, and 1/2 of the feta cheese. Pour dressing over the top and mix until combined. Sprinkle with remaining feta cheese and chopped dill.
Chill until ready to use, I recommend about 2 hours!

Notes

Both fresh and frozen pasta are perfectly suitable.

Prep Time: 30minutes
Cuisine: American