We’re thrilled to share this lovely Greek Tortellini Pasta Salad—cheesy tortellini tossed with crisp vegetables, creamy feta, and a bright homemade lemon dressing.
This recipe comes from a serious tortellini obsession—there are plenty of tortellini ideas here, and this fresh Greek-inspired version is one of my favorites.
This Greek Tortellini Pasta Salad blends the best of a classic Greek salad with a pasta salad’s heartiness, all pulled together by a quick lemon-oregano dressing.
Tortellini Pasta Salad Serving Suggestions
This pasta salad is a go-to for parties, picnics, and backyard barbecues any time of year.
It pairs beautifully with grilled proteins, veggie burgers, sandwiches, or alongside potato salad and grilled vegetables. It also works well as a main-dish lunch served with extra greens or crusty bread.
The possibilities are endless.
Make-Ahead Tips
This salad is easy to make ahead. The pasta and vegetables will absorb some dressing as they sit, so I like to reserve a little extra dressing to add just before serving.
Prepare everything in advance except the avocado; add it just before serving to keep it fresh. Stored in an airtight container, leftovers will keep in the refrigerator for up to four days—perfect for lunches or quick sides.
Easy Greek Tortellini Pasta Salad
I adore how colorful and flavorful this salad is. If you’re feeding a crowd, just double or triple the quantities—this recipe scales up easily for potlucks and gatherings.
Greek Tortellini Pasta Salad
Ingredients
- 9 oz fresh cheese tortellini (refrigerated tortellini)
- 1 cup diced bell pepper
- 1 cup diced tomato
- 1/2–1 cup seedless cucumber , peeled and diced
- 1/4–1/2 cup thinly sliced red onion
- 1/4–1/2 cup crumbled feta cheese
- 1 avocado , peeled and diced
- chopped fresh parsley or arugula to garnish (optional)
Easy Greek Lemon Dressing
- 1 lemon , juiced
- 3–4 TBSP extra virgin olive oil
- 1 tsp apple cider vinegar or red wine vinegar
- 1 clove garlic , smashed and minced
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp chopped fresh parsley or 1/4 tsp dried parsley (optional)
Instructions
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Bring a medium-large pot of water to a rolling boil. Cook the tortellini according to package directions (about 4–6 minutes). To avoid breakage, start at high heat, add the pasta, then reduce to a gentle simmer.
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While the pasta cooks, whisk the dressing: combine lemon juice, olive oil, vinegar, garlic, oregano, salt, pepper, and parsley in a bowl or jar and whisk or shake until emulsified.
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When the tortellini is tender, drain and rinse briefly with cold water to cool. Transfer to a large bowl and add the diced tomato, cucumber, bell pepper, and sliced red onion.
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Stir or shake the dressing one more time, then pour it over the salad and toss to coat.
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Just before serving, fold in the crumbled feta and diced avocado. Garnish with extra feta and chopped parsley or arugula if desired. Add a drizzle of olive oil to finish if you like.
Notes
Nutrition facts are estimates calculated with an online nutrition tool; adjust as needed.
Nutrition
If you try this Greek Tortellini Pasta Salad, I’d love to hear about it—leave a comment or tag @peasandcrayons on Instagram so I can see your version!
More Tasty Tortellini Recipes
- NEW! Tortellini Caesar Salad
- Tuscan Tortellini Soup with Spinach and White Beans
- Creamy Broccoli Tortellini Pasta Bake
- Tomato Tortellini Soup
- Sausage Tortellini Soup
- Instant Pot Tortellini with Basil and Parmesan