Easy Greek Tortellini Salad with Smashed Feta Dressing

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This Easy Greek Tortellini Salad with Smashed Feta Dressing is loaded with fresh veggies, briny olives, and tender cheese tortellini. Tossed in a tangy, smashed feta vinaigrette, it’s the perfect cold pasta salad for summer meals, potlucks, or make-ahead lunches.

Why You'll Love this Greek Tortellini Salad:

Big Greek flavors, minimal effort: Tangy feta, briny olives, crisp cucumber, and juicy tomatoes come together with tender tortellini for a totally craveable combo. No fancy steps required.
Perfect for warm weather: This chilled pasta salad is refreshing, light, and make-ahead-friendly.
Smashed feta dressing: Creamy, salty, and herby with a hint of garlic. This dressing clings to every bite and brings the whole dish together.

Greek Tortellini Salad Ingredients:

Cheese tortellini: Use fresh or refrigerated tortellini for best texture and flavor. Cook just until al dente, then rinse under cold water to stop the cooking.
English cucumber: These have a thinner skin and fewer seeds, making them perfect for salads.
Cherry tomatoes: Sweet and juicy! Quarter or halve depending on size. Grape tomatoes work too.
Red onion: Adds sharpness and crunch. If raw onion is too strong for you, you can also use pickled red onion.
Mediterranean olives: Kalamata or a medley work great. Slice or halve them. .
Feta cheese: Use a block of feta in brine if you can. It’s creamier and more flavorful. Reserve a couple spoonfuls to mash into the dressing.
Olive oil: Use a good-quality extra virgin olive oil for the best taste.
Red wine vinegar: Bright and tangy, a classic pairing with feta.
Fresh parsley: Adds a pop of color and freshness.
Garlic: Use fresh for the boldest flavor, but jarred also works. Adjust according to preference.
Dijon mustard: Helps emulsify the dressing and adds a subtle zing.
Salt & pepper: Season to taste, but keep in mind the feta and olives are already salty.

Dietary Substitutions & Allergy-Friendly Swaps:

To make gluten-free: Swap regular cheese tortellini for a gluten-free tortellini (I really like Taste Republic's Fresh Gluten-Free Four Cheese Tortelloni, which can be found at Publix!) or use gluten-free pasta shapes like penne or rotini. Just cook according to package instructions.
To make dairy-free/vegan: Use a dairy-free tortellini and a feta cheese alternative (such as VioLife's Just Like Feta. I've used this one several times and it actually tastes just like feta). Or, omit the feta altogether.
To reduce sodium: Choose low-sodium olives and rinse them briefly. Use less feta or opt for a lower-sodium cheese alternative. Adjust salt accordingly in the dressing.

how to make greek tortellini salad with feta dressing

How to Make Greek Tortellini Salad with Smashed Feta Dressing:

Cook the tortellini according to package instructions until al dente. Drain and rinse with cold water to cool, then set aside.
Prep the veggies: dice cucumber, quarter tomatoes, dice red onion, and slice olives into bite-sized pieces.
Make the dressing: Smash reserved feta in a bowl, then whisk in olive oil, parsley, red wine vinegar, garlic, Dijon mustard, salt, and pepper until smooth.
Combine salad: In a large bowl, toss tortellini, veggies, cubed feta, and dressing until everything is evenly coated.
Taste and adjust seasoning as needed.
Chill or serve: Refrigerate for 30 minutes to meld flavors or serve immediately.

Tips for Making Greek Tortellini Salad:

Don’t overcook the tortellini: Al dente pasta holds up best in this salad and prevents it from getting mushy.
Add protein: For a heartier meal, toss in grilled chicken, chickpeas, or shrimp.
Adjust the dressing to taste: If you want it creamier, add a touch of Greek yogurt. For extra tang, add a bit more red wine vinegar or banana pepper brine.

Make Ahead & Storage:

Make ahead: This salad is great for prepping in advance. Toss everything together, cover tightly, and refrigerate for up to 24 hours. The flavors meld beautifully, making it even tastier the next day.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Serving tip: Give the salad a gentle toss before serving, and add a splash of olive oil if it seems a bit dry after chilling.

Greek Tortellini Salad FAQ's:

Can I make this salad vegan?

Yes! Use vegan tortellini and swap the feta for a plant-based cheese (such as VioLife's Just Like Feta) or omit it altogether. You can add extra olives or marinated tofu for flavor.

Can I use frozen or dried tortellini?

Fresh tortellini works best for texture and quick cooking, but frozen or dried tortellini can be used. Just adjust cooking times according to the package.

How long does this salad keep?

Stored in an airtight container in the fridge, it’s best eaten within 3 days to keep the veggies fresh.

Can I add other veggies?

Absolutely! Banana peppers, artichoke hearts, sauteed zucchini, or even roasted red peppers are all great additions.

Is this salad good for meal prep?

Yes, it’s a great make-ahead salad that tastes even better after the flavors meld for a few hours or overnight.

Greek Tortellini Pasta Salad with Feta & Fresh Veggies

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