This Easy Greek Salad with Tortellini and 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.
Jump to:
Key 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.
- Veggies: English cucumber, cherry tomatoes, red onion, & olives.
- Smashed Feta Dressing: A simple blend of feta cheese (from the block), olive oil, red wine vinegar, fresh parsley, garlic, and Dijon mustard.
Dietary 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.
Tips & Notes:
- 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.
FAQs:
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.
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.
Stored in an airtight container in the fridge, it's best eaten within 3 days to keep the veggies fresh.
Absolutely! Banana peppers, artichoke hearts, sauteed zucchini, or even roasted red peppers are all great additions.
Yes, it's a great make-ahead salad that tastes even better after the flavors meld for a few hours or overnight.
More Pasta Salad Recipes You Will Love:
- Easy Cucumber Pasta Salad with Feta and Dill
- Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
- Pesto Tortellini Pasta Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
Recipe
Greek Salad with Tortellini & Smashed Feta Dressing
Ingredients
- 18 oz cheese tortellini
- 1 cup diced English cucumber
- ½ cup quartered cherry tomatoes
- ½ cup diced red onion
- ½ cup sliced Mediterranean olives
- 1 cup cubed feta cheese reserve 2 tablespoon for dressing
Smashed Feta Dressing:
- Reserved feta smashed
- ¼ cup olive oil
- 2 tablespoon finely chopped parsley
- 1 tablespoon red wine vinegar
- 1 ½ teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
- Cook tortellini according to package instructions until al dente. Drain and rinse with cold water; set aside.
- Dice cucumber, quarter tomatoes, dice red onion, and slice olives.
- Smash reserved feta in a bowl; whisk in olive oil, parsley, red wine vinegar, garlic, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, toss tortellini, veggies, cubed feta, and dressing until evenly coated.
- Taste and adjust seasoning. Chill 30 minutes or serve immediately.
Notes
- Don't Overcook Tortellini: al dente is best to keep the salad from getting mushy. Cook according to package instructions and rinse under cold water to stop cooking.
- Storage: This salad stores well in the fridge for up to 3 days. Keep it covered in an airtight container and toss before serving.
- To make gluten-free: Swap regular cheese tortellini for gluten-free tortellini (such as Taste Republic) or use gluten-free pasta shapes like penne or rotini. Cook according to package directions.
- Nutritonal Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Tried This Greek Tortellini Salad recipe? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below-your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
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