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This bright Greek Tortellini Pasta Salad is my go-to trick for feeding a crowd or throwing together dinner on a hot day. Cheese tortellini gets tossed with loads of veggies, salty olives, chunks of feta, and the best homemade Greek dressing. You’ll want a second helping every time you make it.
I once doubled this for a huge family picnic and not a single piece was left behind. Folks kept chasing me down for the details because they loved it that much.
Lively Ingredients
- Tortellini stuffed with cheese: Go for chilled, fresh pasta so it’s soft and cheesy. Makes the salad feel filling.
- Chopped red onion: Puts some kick and color in. Choose those that are firm and heavy—they’ll taste best.
- Green bell pepper: Adds a little sugary crunch. Glossy and bright ones are what you want.
- Lebanese cucumber: Skin is tender so you don’t need to peel. They’re mild and crispy. Skip any with mushy patches.
- Little cherry tomatoes: Super sweet and juicy. Pick extra plump ones with lots of color.
- Kalamata olives: Give that tangy, deep taste. Ones stored in brine have the richest flavor.
- Feta cheese: Crumble it over everything for creaminess and tang. Brined blocks stay firm and lush.
- Basil leaves (fresh): Dice up a few for fresh, herby notes. Go for super green, Perky leaves.
- Olive oil (extra virgin): Needed for the dressing. Get one that smells grassy and peppery.
- Vinegar (red wine type): Sharpens the dressing. High-quality brands taste clean and bold.
- Fresh garlic (minced): Packs a flavor punch. Mince it right before mixing for max zest.
- Dried oregano: It’s the classic backbone. Buy from a trusted brand for best aroma.
- Kosher salt: Brings out flavors evenly. The coarse kind melts throughout the mix nicely.
- Black pepper (cracked fresh): Just grind it before mixing so it’s peppery and bright.
- White sugar: A sprinkle calms down the vinegar. Any plain granulated sugar does the trick.
Detailed Steps
- Finishing Touches:
- Scatter loads of feta across everything, then gently toss together. You can dig in right away or stick it in the fridge till you’re hungry for a even better-tasting bowl.
- Toss It All Together:
- Once the tortellini’s cool, move it to a big bowl. Dump in all your veggies, olives (cut in half!), and tear in basil. Pour in the dressing and stir well so each piece gets coated.
- Veggies Get Ready:
- Slice the red onion small for even flavor all over. Cut the cucumbers and bell pepper into bite-sized bits. Halve the cherry tomatoes so they release their juices.
- Whip Up the Dressing:
- Pop olive oil, red wine vinegar, garlic, dried oregano, sugar, salt, and lots of pepper into a jar. Screw the lid on and shake till you’ve got a smooth, creamy mix.
- Tortellini Time:
- Throw tortellini into a huge pot of boiling salted water. Cook following the package directions, stirring often so they don’t clump. Drain, run under cold water to chill them down right away, and let dry so there’s no extra water left.
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Handy Info
- It’s loaded with veggies for crunch and vitamins
- Homemade dressing tastes way better than store versions
- Makes ahead with ease and stays tasty for hours
Melty feta on slightly warm pasta is always the highlight. It starts to get silky and just a bit gooey. Once, my kids stole fistfuls of feta straight from the bowl before I could even finish mixing.
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Keeping It Fresh
This one holds up in the fridge for a solid couple of days with a tight cover. If you’re prepping for later, hold off on the feta and basil till just before you serve. That way, they’ll taste extra fresh. Letting it chill actually makes all the flavors come together even more the next day.
Swap Options
If Lebanese cucumbers are nowhere to be found, grab English or Persian—they crunch and taste just as nice. Want a touch of sweet? Use red bell peppers instead of green. Skipping dairy? Just leave out the feta or swap in your favorite vegan crumble. Out of cherry tomatoes? Use grape or dice up some Roma.
Serving Inspo
Pile it high with grilled shrimp or chicken for a light main meal. It sits next to roasted lamb or veggies really well if you need a side. For cookouts, bring along crusty bread and some hummus. Pops with color at any backyard picnic.
Background Scoop
This dish uses all those classic Greek flavors like olives, oregano, and briny feta. Traditionally, Greek cooking doesn’t pair pasta salad and tortellini, but tossing these together gives you all that sunshine feeling from a holiday by the coast. Guaranteed, it’s always a summer crowd-pleaser.
Frequently Asked Questions
- → Which tortellini works best here?
Go for refrigerated cheese tortellini. They're soft, they soak up the dressing, and go great with salty, tangy toppings.
- → Any other veggies I can swap in?
Definitely. Try tossing in artichoke hearts, a few roasted red pepper strips, or some baby spinach for a twist.
- → How do I stop the pasta from sticking?
After you’ve cooked them, rinse the tortellini in cold water, then add a little olive oil and stir to keep them separate till you mix everything.
- → What’s good instead of feta?
You can swap in some crumbled goat cheese or little cubes of mozzarella if you want something a bit milder than feta.
- → How long does this keep in the fridge?
Pop it in a sealed container and it'll stay good for about 3 days. Wait to add basil and a last splash of dressing until you’re ready to eat so it feels fresh.
- → Can I prep this ahead of time?
For sure. Just get everything ready, keep the dressing separate, then mix when you’re about to serve—it stays crisp and tasty that way.