Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad is packed with vibrant veggies, tender tortellini, and a creamy-tangy dressing. It’s a delicious twist on classic pasta salad.

Course Salad

Cuisine Greek, Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 404kcal

Equipment

large pot
large mixing bowl

Ingredients

16 ounces fresh cheese tortellini
1 ½ cups chopped grape tomatoes
½ cup chopped red onion
⅓ cup Kalamata olives sliced
¼ cup sun-dried tomatoes finely chopped
½ cup marinated artichoke hearts chopped
4 ounces feta cheese cubed
¼ cup balsamic vinaigrette
½ cup tzatziki sauce

Instructions

Bring a large pot of lightly salted water to a boil. Cook tortellini until tender yet firm, 6 to 7 minutes.
Drain and let cool slightly.
In the bottom of a large bowl, whisk together the balsamic vinaigrette and the tzatziki sauce until smooth.
Add in the tomatoes, onion, olives, sun-dried tomatoes, artichoke hearts and cheese and toss with the dressing.
Gently stir in the cooked tortellini.
Chill in the refrigerator for 1–2 hours. Garnish with extra feta or fresh herbs (like dill or parsley) before serving if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition