Name: Greek Tortellini Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12
Ingredients: 2 pounds cheese tortellini, cooked and cooled; 1 pint grape tomatoes, halved; 1 zucchini, quartered and sliced; ½ red bell pepper, chopped; 1/2 cup diced red onion; 3/4 cup sliced Kalamata olives; 1/4 cup chopped fresh parsley; 2 tablespoons capers; 1/3 cup extra virgin olive oil; 1/3 cup lemon juice (or white wine vinegar); 1 garlic clove, minced; 1 teaspoon dried oregano; 1/2 teaspoon coarse salt; 1/4 teaspoon black pepper

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Close up of a greek tortellini salad in a bowl.

Why you’ll love this greek tortellini salad

We love a tortellini pasta salad, using stuffed pasta adds a hearty element to the dish without weighing it down. Plus, the tortellini cook up in under 5 minutes – making sure your kitchen doesn’t get too hot during the summer months. This salad also makes a great lunch option!

If you like this recipe, you have to try this sun dried tomato pasta salad, and this BLT pasta salad and this Italian chopped salad with pasta.

Searching for more Mediterranean inspired recipes? Greek spaghetti / One pot pasta puttanesca / Tuna spaghetti / Sausage tortellini soup

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Ingredients in prep bowls for a pasta salad.

Ingredients & substitutions

Tortellini – We used a cheese tortellini for this recipe, any variation of a cheese tortellini will work – three cheese, cheese lovers or even spinach & cheese tortellini.
Tomatoes – Cherry or grape tomatoes, just as long as they are bite sized.
Zucchini
Kalamata olives
Red onion
Red bell pepper
Capers

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this greek pasta salad with tortellini

Cook the tortellini. In a large pot of salted water, cook the tortellini until it floats to the top of the water. Drain and set aside to cool. If you would like to speed up the cooling process, spread drained tortellini on a baking sheet. Do not rinse the pasta.

Make the dressing. In a small mixing bowl, combine the dressing ingredients. Whisk until smooth and set aside.

Assemble the salad. Place cooled tortellini and remaining ingredients in a large mixing bowl. Pour dressing over ingredients and stir until everything is well coated with dressing. Chill for 30 minutes prior to serving to allow flavors to come together fully.

Close up of a greek pasta salad in a bowl, showing the stuffed pasta, zucchini, red onion and cherry tomatoes covered in greek dressing.

Frequently asked questions

Do you rinse pasta for cold pasta salad? You really should never rinse pasta, not even to cool it down. If you need to speed up the cooling process, spread the drained tortellini on a baking sheet and pop it in the fridge for 5 minutes. Rinsing the pasta removes both starch and salt from the pasta, both which contribute to the flavor of the pasta.