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Greek Tortellini Pasta Salad with feta cheese, cucumber, cherry tomatoes and Kalamata olives

Easy Greek Tortellini Pasta Salad

A refreshing, cold Mediterranean pasta salad featuring tender cheese tortellini, crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and rich feta cheese, all tossed in a zesty, homemade lemon-herb vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Greek Vinaigrette:
  • - 1/3 cup extra-virgin olive oil
  • - 3 tbsp fresh lemon juice
  • - 1 clove garlic minced
  • - 1 tsp dried oregano
  • - Salt and freshly cracked black pepper to taste
For the Salad Base:
  • - 1 lb cheese tortellini fresh or frozen, pork-free
  • - 1 cup cherry tomatoes halved
  • - 1 large English cucumber quartered and sliced
  • - 1/2 cup Kalamata olives pitted and halved
  • - 1/3 cup red onion thinly sliced
  • - 1/2 cup feta cheese crumbled
  • - 1/4 cup fresh parsley finely chopped

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions (approx. 3-5 minutes). Do not overcook; keep them al dente. Drain in a colander and immediately rinse thoroughly with cold water. Let drain completely.
  2. Whisk the Vinaigrette: In a small bowl or a mason jar, combine the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until fully emulsified.
  3. Assemble the Salad: In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, sliced cucumber, halved Kalamata olives, and sliced red onion. Pour the vinaigrette over the salad components. Toss gently until everything is evenly coated.
  4. Garnish and Chill: Fold in most of the crumbled feta cheese and chopped fresh parsley (reserve a small pinch for topping). Cover and refrigerate for at least 30 minutes before serving to let flavors marry. Top with remaining feta and parsley just before serving.

Notes

- To make ahead: Prepare up to 24 hours early. Keep a splash of extra dressing aside to toss in right before serving to restore its vibrant shine.
- Ensure the tortellini is pork-free to stay true to clean, vegetarian Mediterranean guidelines.
- Do not freeze this recipe, as the raw cucumbers and tomatoes will become mushy upon thawing.