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Best Greek Tortellini Pasta Salad - Fresh Mediterranean Tortellini Bowl

This vibrant Greek tortellini pasta salad brings together the best flavors of the Mediterranean in one delicious bowl. Perfect for summer gatherings, picnics, or as a refreshing side dish, this recipe combines cheese-filled tortellini with crisp vegetables, tangy feta, and a zesty lemon herb dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb cheese tortellini (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup kalamata olives, pitted
  • 4 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 garlic clove, minced
  • Salt and pepper to taste

Method
 

Instructions
  1. Cook the tortellini according to package directions. Drain and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. While the tortellini is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit the olives if needed.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the dressing.
  4. Add the prepared vegetables, crumbled feta cheese, and fresh herbs to the bowl with the cooled tortellini.
  5. Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Notes

Use high-quality extra virgin olive oil and fresh lemon juice for best results. Wait to add fresh herbs until just before serving if making ahead. Salad pairs well with grilled chicken, chickpeas, or canned tuna for added protein.