Greek Tortellini Salad

photo (19)

This is a perfect summer time salad! And yes, I do know that we still have a while before summer hits, but I couldn’t resist making this after the wonderful warm weather we had last week.

This salad was a synch to throw together. There aren’t a ton of ingredients, and only a few of them need to be chopped. Tortellini is not typically something I would buy due to it being a processed food, but this was worth the splurge.

The flavors are wonderful and go so well together. I meant to add some baby spinach but forgot, so I will do that next time. I also added some diced red peppers to the leftovers (so it isn’t pictured with peppers), and they were a great addition! Here’s to summer being right around the corner πŸ™‚

Greek Tortellini Salad

  • 1 package refrigerated cheese tortellini
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 large cucumber, chopped
  • 3/4 cup kalamata olives, cut in half
  • 1/2 small red onion, diced
  • 3/4 cup feta crumbles


  • 1/4 cup extra virgin olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dill weed
  • salt and pepper to taste (I used lots of pepper and a tiny bit of salt)


  1. Cook the tortellini following the directions on the package. Drain and rinse with cold water.
  2. Combine the tortellini, tomatoes, cucumber, olives, onion and feta in a large bowl.
  3. Combine olive oil, vinegar, garlic, and spices and in a small bowl and wisk well. Pour dressing over salad and stir well to cover everything evenly. Refrigerate or serve immediately.

photo (20)

Adapted from Two Peas and Their Pod


1 Comment

Filed under Salads

One response to “Greek Tortellini Salad

  1. Mom

    Another beautiful creation!!! Love all the colors, very springy πŸ™‚


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