Greek Tortellini Salad Recipe

Name: Greek Tortellini Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 20 min
Cuisine: Greek
Ingredients: 20 oz. cheese tortellini; Kosher salt; 5 tbsp. extra-virgin olive oil, divided; 1/4 red onion, finely chopped (about 1/2 cup); 2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups); 1 1/2 cups cherry tomatoes, halved; 1/2 cup pitted halved Kalamata olives; 1/4 cup fresh dill, finely chopped, plus more for serving; 3 tbsp. red wine vinegar; 3 oz. feta, crumbled, divided

ByElena Hart August 4, 2026August 4, 2026

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Introduction

This Greek Tortellini Salad is a fresh and vibrant dish that perfectly combines tender cheese tortellini with classic Mediterranean flavors like olives, cherry tomatoes, and dill. It’s a quick and easy salad that’s ideal for a light lunch or a colorful side at your next gathering.

A large white oval plate filled with a colorful tortellini salad, showing multiple layers of small yellow tortellini pasta mixed with bright red cherry tomatoes, some whole and some cut in half, fresh green cucumber slices, dark purple olives, and small chunks of white feta cheese scattered on top. Small sprigs of fresh green dill are spread across the dish, adding texture and color. The plate is placed on a white marbled surface, highlighting the vibrant colors and fresh ingredients of the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
20 oz. cheese tortellini

5 tbsp. extra-virgin olive oil, divided
1/4 red onion, finely chopped (about 1/2 cup)

3 tbsp. red wine vinegar
2 Persian cucumbers, cut into 1/4″ half-moons (1 to 1 1/2 cups)

1 1/2 cups cherry tomatoes, halved
1/2 cup pitted halved Kalamata olives
1/4 cup fresh dill, finely chopped, plus more for serving

3 oz. feta, crumbled, divided

Instructions

Step 1: Fill a medium pot with water and generously season with salt. Bring to a simmer over medium heat. Cook the tortellini, stirring occasionally, until just cooked through, about 2 to 3 minutes. Drain and rinse with cold water to stop cooking and partially cool.
Step 2: Transfer the tortellini to a large bowl. Add 1 tablespoon of olive oil and toss to coat. Refrigerate until slightly cooled, about 5 minutes.

Step 3: In another large bowl, combine the finely chopped red onion and red wine vinegar. Season with 1/4 teaspoon kosher salt. Let sit for 5 minutes to mellow the sharpness of the onion, then whisk in the remaining 4 tablespoons of olive oil.
Step 4: Add the cucumbers, cherry tomatoes, Kalamata olives, fresh dill, and tortellini to the onion mixture. Toss to combine thoroughly.
Step 5: Stir in three-quarters of the crumbled feta cheese and toss again. Taste and season with additional salt if needed.

Step 6: Serve topped with the remaining feta and extra fresh dill for garnish.

Tips & Variations

For a more robust flavor, marinate the salad for 30 minutes in the refrigerator before serving to allow the flavors to meld.
You can substitute the cheese tortellini with spinach tortellini for a different twist.

Add chopped fresh parsley or mint along with the dill to enhance the herbaceous notes.
If you prefer a vegan option, replace feta with a plant-based cheese alternative or omit it altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Due to the fresh vegetables and herbs, this salad is best enjoyed within this timeframe. If needed, bring to room temperature or toss gently before serving again. Avoid reheating to preserve texture and flavor.

How to Serve

A close-up of a colorful tortellini salad on a white marbled surface, with a black spoon lifting a bite. The salad has three main layers: small yellow tortellini pasta with a soft texture at the base; bright red halved cherry tomatoes and dark purple olives scattered throughout; and fresh green cucumber slices and sprigs of fresh dill on top. White crumbled cheese is sprinkled evenly over the salad, adding a contrasting texture. The spoon shows a mix of all these elements with a slight shine from a light dressing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of fresh?

Yes, you can use dried tortellini. Just cook it according to the package instructions until al dente, then follow the recipe as directed.

How do I prevent the salad from becoming soggy?

Rinsing the cooked tortellini with cold water helps stop cooking and cool it quickly, which prevents sogginess. Also, dress the salad just before serving or marinate it briefly to maintain crispness.