Greek Tortellini Pasta Salad
Cheese Tortellini Pasta tossed with fresh tomatoes, cucumbers, red onion, feta cheese, in a homemade Greek dressing.
It’s summertime which means pool parties, potlucks, and BBQ’s. Since the 4th of July is around the corner, I want to share one of my favorite pasta salad recipes — Greek Tortellini Pasta Salad. It is a cold pasta salad that we keep in our refrigerator during the summer months for a quick lunch or snack when hunger strikes.
This Greek Tortellini Pasta Salad is made with fresh cheese tortellini with tomatoes, cucumbers, red onions, creamy feta cheese, and tossed in a homemade Greek oregano dressing. This Greek pasta salad is a powerhouse of flavor.
The cheese tortellini is the perfect base for this mediterranean pasta salad. It is quickly cooked in boiling hot water and once it is drained, it is tossed with the homemade Greek dressing so the flavors seep into the pasta.
I love to use grape or cherry tomatoes — such as the cherub tomatoes you find in your local grocery store. I just slice them in half and throw the tomatoes into the Greek pasta salad. I will usually lightly salt the tomatoes and cucumbers to bring out their flavor as well.
I always thinly slice the red onions and dice it into small pieces so it isn’t overpowering. You don’t want the onion overpowering the pasta salad!
The Greek dressing is made with extra-virgin olive oil, red wine vinegar, oregano, garlic, basil, a touch of sugar, and salt and pepper. It is so quick and easy to whip up a homemade Greek dressing and it makes a huge difference!
If you are looking for more pasta salad or potato salad recipes, check out these recipes:
Greek Tortellini Pasta Salad. Cheese Tortellini Pasta tossed with fresh tomatoes, cucumbers, red onion, feta cheese, in a homemade Greek dressing.
- 1 lb. Cheese Tortellini (fresh from refrigerated section, cooked according to package instructions)
- 1 cup Cherry or Grape Tomatoes (halved)
- 1 large Cucumber (peeled and sliced)
- 1/4 Red Onion (thinly sliced and diced)
- 3/4 - 1 cup Feta Cheese (crumbled)
- 2 Tablespoons Fresh Basil Leaves (torn into small pieces)
- 2/3 cup Extra-Virgin Olive Oil
- 1/3 cup Red Wine Vinegar
- 2 Garlic Cloves (finely minced)
- 1 1/2 teaspoons Dried Oregano
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Sugar
Cook tortellini according to package instructions. Drain and set aside. Place in large bowl.
While pasta is cooking, make greek dressing. In a blender or shaker bottle, blend oil, vinegar, garlic, oregano, salt, pepper, and sugar. Add more seasonings if needed. Toss dressing all over the pasta.
Add tomatoes, cucumber, red onion, feta cheese, and fresh basil leaves. Toss to coat. Taste and add more salt if needed.