This Greek Tortellini Pasta Salad is easy and light with fresh vegetables. It’s the perfect summer side for grilling and potlucks.
Cucumber, tomatoes, and feta are combined with tangy Kalamata olives and crumbled feta cheese. All tossed together in a creamy tzatziki sauce.
Why I love this Creamy Tortellini Salad
- easy to make – The entire recipe is just a matter of cooking the tortellini and mixing up the ingredients. There’s no complicated steps.
- fresh and light – Even with the creamy tzatziki and tortellini, this pasta salad is light and refreshing.
- make ahead/no reheating required – You can make this salad 3-4 days in advance and just place it in the refrigerator until you’re ready to serve. It requires no reheating and is simple to have prepped.
- perfect side dish – It makes an excellent potluck or side dish for grilling season.
Cold Tortellini Pasta Salad ingredients
- English cucumber
- cherry (or grape) tomatoes
- red onion
- feta cheese – I like to use fat free feta
- kalamata olives
- cheese filled tortellini
- tzatziki sauce – homemade or store bought both work well
Cold Pasta Salad with Tortellini Substitutions and Alterations
- You can add a variety of bell peppers or sweet mini peppers for extra crunch.
- If you can’t find English cucumbers, Persian cucumbers work really well in this recipe too.
How to make Greek Tortellini Salad
Detailed instructions and measurements to make Greek Tortellini Pasta Salad are listed in the recipe card at the bottom of this page.
- Start by cooking your tortellini to al dente. Be sure not to over cook it.
- Once the tortellini is done cooking, drain it and run it under cold water to cool. Set aside.
- Add the cucumber, cherry tomatoes, onion, feta, olives, tortellini, and tzatziki sauce to a large bowl.
- Mix to combine. You can top with fresh dill if desired and enjoy!
How to serve Greek Tortellini Pasta Salad
This pasta salad makes an excellent side dish for Greek Grilled Chicken Skewers, Greek Turkey Burgers, and Marinated Grilled Chicken.
How to store Creamy Greek Pasta Salad
This Greek Tortellini Pasta Salad can be made in advance and stored in the refrigerator for up to 4 days. I do not recommend freezing this pasta salad.
Creamy Tortellini Pasta Salad FAQs
If you want a little extra tang, you can add a splash of brine from the olives to your pasta salad when mixing it up.
If you decide to use a cucumber that isn’t English or Persian, be sure to peel it and scoop out the seeds.
It’s important to not overcook the tortellini. You only want to cook it until al dente. Otherwise it will become mushy and fall apart in the salad.
You can soak the diced onion in salted ice water for 10 minutes. You can also use pickled red onions instead.
Absolutely. Whether you decide to use frozen or fresh tortellini, just be sure you only cook until it’s al dente before draining and cooling.
Tortellini can be eaten cold as long as it has been cooked first.
Depending on your preferences pasta salad can be served both warm or cold. I personally prefer a cold pasta salad!
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Creamy Greek Pasta Salad with Tortellini
Ingredients
- 1 English cucumber halved and sliced
- 1 pint cherry tomatoes halved
- 1/4 whole red onion chopped
- 1/2 cup feta cheese crumbled
- 1 cup kalamata olives
- 1 lb cheese filled tortellini
- 1 cup premade or homemade tzatziki
Instructions
- Start by cooking your tortellini to al dente. Be sure not to over cook it.
- Once the tortellini is done cooking, drain it and run it under cold water to cool. Set aside.
- Add the cucumber, cherry tomatoes, onion, feta, olives, tortellini, and tzatziki sauce to a large bowl. Mix to combine.
- You can top with fresh dill if desired and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
