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Greek Tortellini Salad recipe

Greek Tortellini Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Greek salad

This is a substantial pasta salad, perfect for a picnic or a packed lunch.

248 people made this

IngredientsServes: 8

  • 1 (500g) packet cheese tortellini
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 6 eggs
  • 1 (500g) bag spinach leaves
  • 200g crumbled feta cheese
  • 1 medium red onion, slivered

MethodPrep:15min ›Cook:15min ›Extra time:2hr › Ready in:2hr30min

  1. Bring a large pot of lightly salted water to the boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
  2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
  3. Place eggs in a saucepan with enough water to cover, and bring to the boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel and quarter.
  4. Gently mix the spinach, feta and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

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Reviews & ratingsAverage global rating:(272)

Reviews in English (204)

by Shannon425

I have made this many times and it always gets rave reviews, with only a few small changes: use half red wine and half balsamic, double the dressing, and cut back a little on the onion (to taste). Definitely let the tortellini marinate overnight so it really soaks up the dressing. I reserve about 1/4 cup of the dressing and drizzle over the salad before serving. Delicious!!-06 Jun 2007

by deesnyder

Really good and easy to make in advance. I made it with balsalmic vinegar as suggested. My husband and I both agreed that more spinach, feta, and the addition of artichoke hearts, cucumbers, and grape tomatoes would make it perfect. Also, I thought it tasted best just a few hours after marinating. The pasta got tough by the next day.-16 Apr 2006

by Angela Sheppard

Amazing the best meal I have had in a long time. Thank you so much for this jem. I will be making this again and again, very easy. I changed the dressing a little, I copied the recipe for absolutely fabulous greek/house dressing on this site.-17 May 2005


Greek Tortellini Salad

Ingredients

  • 1 orange bell pepper, cut into bite-size pieces
  • 1 yellow bell pepper, cut into bite-size pieces
  • ½ red onion, thinly sliced
  • 1 English cucumber, cut into spears and then quartered
  • 16 ounces cherry tomatoes, halved
  • ½ cup sliced Kalamata olives, divided
  • 4 ounces feta cheese, crumbled
  • ½ (19 ounce) package tortellini
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon granulated sugar

Instructions

  1. Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
  2. Chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside.
  3. In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
  4. Serve and enjoy.

DONNA’S NOTE

  1. If you are traveling with this salad or making it ahead, layer it in the order listed (the first ingredient goes in the bottom of the bowl, etc). Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.

35 comments:

What a gorgeous salad, looks like this has all the components, crunchy, salty, sweet and savory. Love this. Pinned.!

This is perfect. I'm going through a Greek phase right now (including slow cooker gyros, kalamatas, and feta). This salad would be perfect to usher in summer. Now, I just need some baklava!

Can you send me your recipe for slow cooked gyros please?
Thank you!!

Glad you liked the recipe!

Do you use beef/pork filled tortellini..or cheese?

I use cheese! I am a cheese fiend. Enjoy!

Has anyone tried this without the olives. I hate olives.

I have not, but I imagine it would still be amazing. The Feta will give it a nice bite. Enjoy and let us know how it goes.

It is delicious even without the olives ( not a fan either ). Thank you so much for this recipe.

I'm making it for my son and wife. Delicious!! Thanks for sharing.

Awesome Elizabeth! Enjoy and let us know how it goes.

Made this last night .. sooo Yummy ! Thanks for sharing

I have made this so many times since first seeing the recipe. Everybody asks for the recipe. Amazing flavors!

I had this salad for a girlfriends dinner. I served it with grilled lemon garlic chicken breasts and grilled pita bread. Delicious. Thanks for sharing. Love your recipes.

what could be used in place of Feta Cheese? I just don't like any kind of moldy cheese. I suppose, I could leave it out completely. I do love most cheeses, just not ones that look modly

Feta doesn't look "moldy" in any way, it's a perfect white cheese. This particular cheese adds depth to anything it's paired with. It's absolutely fantastic with spinach as well. I think you're thinking about Bleu or Roquefort cheese. Open your mind, expand your taste buds, there's a whole big tasty world out there!
Way tastier than American cheese (talking REAL cheese not the plastic wrapped orange stuff). Feta makes EVERY salad yummier!!


Greek Tortellini Salad

A good pasta salad is always a hit during the summer, especially when brought to a cook-out or potluck! But adding tortellini in place of the pasta takes it to the next level.

Greek pasta salad is a popular recipe on the site, so I swapped a few ingredients and replaced the pasta with tortellini to create this fun twist on a classic. The tortellini completely change the salad, making it more savory and a lot more cheesy.


What is Greek Pasta Salad?

While we don’t need to understand the writings of the great Greek philosophers Socrates, Plato, and Aristotle to enjoy this Greek Pasta Salad and other Mediterranean cuisine, it always fun to understand their culture.

Pasta has always been a staple in the Greek diet. Historians originally speculated that Marco Polo brought pasta to Italy from his explorations in China, but now it is being argued he actually brought pasta from Greece which means Grecians have been eating pasta longer than the Italians have!

Before the Grecians had refrigerators, pasta was a great solution. They would prepare it, dry it out at the end of summer, and use it throughout the year. So, while Greek Pasta Salad may have been born out of necessity, it has become a favorite tradition that has stood the test of time with a scrumptious evolution.

Today, Greek Pasta Salad is characterized by its fresh ingredients of pasta, tomatoes, cucumbers and olives in a tangy red wine vinaigrette with plenty of feta. It is fresh, tangy, and belongs on your table all spring and summer long – starting this Memorial Day!


WHAT DO YOU NEED TO BUY TO MAKE A TORTELLINI PASTA SALAD?

I almost feel like some sort of fraud posting a “recipe” here that requires so little effort and is mostly thrown together. But when people rave about a tortellini antipasto salad like it’s the holy grail of your entire culinary career, you don’t fight sharing the recipe. You make a post for it.

So here’s what the salad includes:

  • Cheese tortellini. Who doesn’t love extra cheesiness? Swapping regular old swirly pasta for cheese tortellini makes every forkful more exciting.
  • Pearls of fresh mozzarella cheese. Little bite-sized cheese balls couldn’t be more perfect for a pasta salad!
  • Sharp provolone. First of all, MORE CHEESE. But we don’t opt for sharp provolone for no reason. The aged, piquant flavor of sharp provolone is really different than chewy fresh mozzarella or creamy tortellini filling. You want a little bit of everything here.
  • Pepperoni. If you want meat in your pasta salad, you can’t go wrong with bold, smoky, spicy pepperoni.
  • Soppressata. Soppressata isn’t usually as heavily-seasoned as pepperoni, but packs in extra flavor as another cured meat.
  • Red onion. Red onion is sharp enough not to get lost in the sea of other ingredients, and it tastes great raw, making it a prime candidate for all salads, including this pasta salad.
  • Cherry tomatoes. Antipasto salad just isn’t complete without tomatoes. A bunch of halved, juicy cherry tomatoes provide extra acid and freshness to the mix.
  • A mix of pitted olives. Those generic canned black olives don’t have anything on a good mix of pitted olives from the salad bar. Just load a container up with as much as you need and make sure you have a good mix of options like rich kalamata olives, buttery cerignolas, herbal niçoise, and more.
  • Sliced roasted red peppers. These sweet and vinegary charred bell peppers really perk up the tortellini salad and help to balance the heavier ingredients.
  • Whole pepperoncini peppers. Add this sweet and tangy pepper in as well for extra flavor and a slight kick.
  • Fresh basil. Fresh herbs (such as basil, in this instance) really help to elevate a pasta salad and make it taste lighter and more balanced.
  • Dressing. You can buy a premade dressing, but I personally prefer to whip my own together with staple ingredients I always have on hand like red wine vinegar, olive oil, and garlic.

Now, I’m going to be honest: If you’re starting without anything already in the pantry, buying all of the ingredients can get a little expensive. There’s a lot in this pasta salad. I always have roasted red peppers and pepperoncinis on hand, and we’ve got more basil than we know what to do with from our summer bounty. But if you have to scale back, don’t be afraid to.

This pasta salad is versatile, and you can absolutely tweak it to work for you. That’s the great thing about antipasto– you can really get creative with your mixture of meats, cheeses, and other add-ins!


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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Preparation

Step 1


1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.


Ingredients

This pasta salad uses simple, fresh ingredients! Here&rsquos what you&rsquoll need:

  • Tortellini
  • Fresh Veggies: Tomatoes, Red Onion, Bell Peppers, Cucumber
  • Feta Cheese
  • Kalamata Olives
  • Fresh Parsley
  • Homemade Greek Vinaigrette Dressing

You can experiment with tortellini flavors for this recipe, but I think cheese pairs best with the other ingredients. I used this Buitoni Tortellini (which is easy to find in almost any grocery store), and it was delicious.

If you have access to freshly-made pasta from an Italian grocer or specialty store, then use that.


Greek Tortellini Salad with Tomatoes and Feta

While cleaning out the fridge this week I found one lone package of cheese tortellini. I’ve made far too many soups and saucy pasta dishes lately so this package-o-pasta got the salad treatment!

I made a similar tortellini topped salad a few weeks ago and it was such a hit that we were destined for a remix.

This time around we’re going Greek with a boatload of fresh veggies tossed in my go-to homemade Greek dressing and sprinkled with crumbled feta cheese.

This scrumptious salad is great all on it’s own, but can also be paired with your favorite soup or sandwich for a legendary lunch or dinner.

Try it with a hot and melty Grilled Cheese Pita, a tasty vegetarian Chickpea Salad Sandwich, or a piping hot bowl of Tomato Soup!