Greek Tortellini Pasta Salad Recipe

5 from 2 votes

Greek Tortellini Pasta Salad Recipe

Our Greek Tortellini Pasta Salad combines fresh cheese-filled tortellini pasta, feta cheese, kalamata olives, garbanzo beans, and tons of veggies - all topped with a delicious Greek vinaigrette. This is a delicious summer salad that the whole family will love!

Course Salad

Cuisine Mediterranean

Keyword greek tortellini pasta salad

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 474kcal

Author Sue Ringsdorf

Ingredients

For the pasta salad:

20 oz. packaged tortellini - refrigerated version
1 cup english cucumber - sliced thin
1 cup cherry tomatoes (variety) - sliced in half
1/4 cup red onion - sliced thin
15 oz. can garbanzo beans - rinsed and drained
1/2 cup Kalamata olives - sliced in half
1/3 cup banana peppers - drained
6 oz. feta cheese - crumbled

For the Greek Vinaigrette:

1/2 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon honey dijon mustard
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste

Instructions

Make dressing. In a 12 oz. mason jar, combine the following ingredients - olive oil, red wine vinegar, dijon dressing, sugar, and seasonings. Shake well and set aside.
1/2 cup olive oil, 1/4 cup red wine vinegar, 1 Tablespoon honey dijon mustard, 2 teaspoons sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Cook pasta. Bring a medium stockpot full of water to a boil. Then add some salt and tortellini and turn down heat to a simmer. Let cook just a few minutes until done. Drain pasta.
For extra flavor, add some of the dressing to the warm pasta.
20 oz. packaged tortellini
Chop veggies. Chop the cucumbers, tomatoes, and onions.
Prep canned/jarred ingredients. Strain olives and banana peppers. Rinse and drain the chickpeas. Halve the olives and chop banana peppers if desired.
Assemble salad. To a large serving bowl, combine the cooled pasta, veggies, jarred ingredients, and feta cheese.
1 cup english cucumber, 1 cup cherry tomatoes (variety), 1/4 cup red onion, 15 oz. can garbanzo beans, 1/2 cup Kalamata olives, 1/3 cup banana peppers, 6 oz. feta cheese
Add dressing. Then add some of the dressing and mix well. Add more as desired.
Serve salad. Add some extra black pepper and fresh basil to serve the salad.. Add more dressing as needed.

Notes

For even more flavor, add a little bit of the zesty Greek vinaigrette to the cooked tortellini while it's still warm.
This salad is best served fresh, but you can store it covered in the refrigerator for up to 2 days. Be aware that the texture of the pasta may change slightly upon storage.

Nutrition