You’ll absolutely LOVE this easy Greek tortellini salad made with tender cheese tortellini, cherry tomatoes, shaved cucumber, fresh herbs and creamy, crumbly feta cheese, dressed to perfection with a lip-smacking white balsamic vinaigrette. Make it ahead and serve at room temperature for all to enjoy!
Everyone needs a signature pasta dish.
Something that’s easy and effortless, and an overall crowd pleaser. Ideally, it can be made ahead of time and doesn’t follow a strict recipe. This Greek tortellini recipe is exactly that. It’s my highly customizable summertime specialty when juicy cherry tomatoes, refreshing cucumbers and fresh herbs are in season. Plus, it tastes better as it sits!
PS: The tortellini can be made 2-3 days in advance which is a great time-saving bonus. Just lightly coat the tortellini with olive oil and chill in the refrigerator until ready to use. And… if you’re really thinking ahead: double the amount of tortellini, save half, and serve with a quick pomodoro sauce for dinner.
Ingredients You Will Need:
- Fresh cheese tortellini
- Cherry tomatoes
- Orange bell pepper
- English cucumber
- Fresh dill, basil & mint
- Feta cheese
- Olive oil
- White balsamic vinegar
- Optional ingredients to add: black olives, grilled marinated artichoke hearts, scallions, white beans
How To Make Greek Tortellini Salad
- Cook the cheese tortellini according to the package instructions. Drain and run under cold water to remove any extra starch. Transfer to a large bowl. Coat lightly with olive oil to prevent sticking. Chill before using.
- Meanwhile, make the vinaigrette. Add the white balsamic vinegar and olive oil to an empty jam jar. Season generously with salt and pepper. Screw the lid on tight, and give it a shake. Set aside.
- Prep the vegetables: dice the bell pepper, shave the cucumber into thin slices, chop the herbs.
- Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.
- Add the dill, basil, and mint to the bowl.
- Drizzle some of the vinaigrette over the top. Season with salt and pepper, and toss well. Taste and adjust seasoning/dressing as needed.
- Crumble some of the feta over the salad. Toss again.
- Serve at room temperature.
Emilie’s Tips:
- I use white balsamic vinegar in the dressing so that the tortellini doesn’t turn brown. If you have regular balsamic vinegar, that’s okay too. It won’t be that brown. You can find white balsamic vinegar at Trader Joe’s or at Whole Foods.
- Go heavy on the herbs. When in doubt, add more. That’s what sets this recipe apart from the rest.
- Remember, this salad is flexible. Add more dressing, salt and pepper, and even additional ingredients like black olives to suit your taste. I love black olives.
- Only add the feta cheese at the very end, right before serving. Otherwise, it will disappear into a cloudy mess when you toss the salad a hundred times.
Want To Make It Ahead? Read On.
The tortellini by itself (not the whole salad) can be made 2-3 days in advance. To do so: after cooking, cooling and draining the tortellini, lightly coat in olive oil to prevent sticking. Transfer to an airtight container; refrigerate until ready to use.
For the vegetables: not all veg is meant to be prepped ahead. The tomatoes might get soggy and chopped fresh herbs will turn black. So focus on the bell peppers and cucumbers. Dice the peppers nice and small and thinly shave the cucumbers with a mandolin. Store the vegetables separately airtight containers with a damp paper towel ontop to preserve freshness.
For the vinaigrette: you can make this up to 5 days in advance. Store in the fridge.
More Pasta Recipes To Try!
- Classic Italian Basil Pesto (Pesto alla Genovese)
- Authentic Pomodoro Sauce (Fresh or Canned)
- Pesto alla Trapanese (Sicilian Pesto)
- 6-Ingredient Sun Dried Tomato Pesto
- Juicy Penne Pasta With Tomatoes & Basil
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Zesty Greek Tortellini Salad With White Balsamic Vinaigrette
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 6 as a side dish 1x
- Category: Pasta
- Method: Stove-Top
- Diet: Vegetarian
Description
You’ll absolutely LOVE this easy Greek tortellini salad made with tender cheese tortellini, cherry tomatoes, shaved cucumber, fresh herbs and creamy, crumbly feta cheese, dressed to perfection with a lip-smacking white balsamic vinaigrette. Make it ahead and serve at room temperature for all to enjoy! It’s the ultimate crowd pleaser.
Ingredients
For The Salad
- 20–22 oz package of fresh cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 small cucumber, very thinly sliced (use a mandolin if you have one)
- Big handful of fresh dill, basil & mint
- Small block of feta
- Optional ingredients to add: black olives, grilled marinated artichoke hearts, scallions, white beans
White Balsamic Dressing
- ¼ cup white balsamic vinegar
- ¾ cup olive oil
- Generous pinch of salt & pepper, to taste
* You will have extra vinaigrette leftover. Store in the fridge and use for salads during the week. Make up to 1 week in advance.
** The tortellini can be cooked 2-3 days in advance; coat lightly with olive oil to prevent sticking and refrigerate until ready to use. The bell pepper and cucumber can be prepped one day in advance; store in an air-tight container with a damp paper towel over the top to preserve freshness. The tomatoes and herbs are best chopped fresh.
Instructions
- Cook the tortellini according to the package instructions. Drain and run under cold water to remove any extra starch. Transfer to a large bowl. Coat lightly with olive oil to prevent sticking. Chill before using.
- Meanwhile, make the vinaigrette. Add the balsamic vinegar and olive oil to an empty jam jar. Season generously with salt and pepper. Screw the lid on tight, and give it a shake. Set aside.
- Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.
- Thinly slice the dill, basil, and mint and add to the bowl.
- Drizzle some of the vinaigrette over the top. Season with salt and pepper, and toss well. Taste and adjust the seasoning/dressing as needed.
- Crumble some of the feta over the salad. Toss again.
- Serve at room temperature.
Comments
Jan Vallar-Gillette says
I love doing variations on pasta salad and whatever fresh vegetables and herbs I have available from the garden. My favorite of the dishes is the peony set. It would highlight all the beautiful colors of summer vegetables, herbs and edible flowers!
Jan
Jerry says
I would have to say a perfect summer dish would be grilled lemon shrimp with a nice fresh corn and basil salad and the Talavera In Roja as the favorite collection.
Erin Ellis says
My favorite design is the TALAVERA IN ROJA.
Erin
ErinLoves2Run at gmail dot com
Erin Ellis says
My favorite summertime dish is a light pasta dish that has summer squash and tomato. Thank you for the wonderful giveaway.
Erin
ErinLoves2Run at gmail dot com
Elizabeth says
My fave summertime dish is always fresh from my weekly CSA but usually involves a bright salad and something on the grill. Oh and watermelon!
Heather S says
My all time favorite summertime dish is grilled taco salad…YUM :) and my favorite collection is the Portsmouth 12PC set
patricia caradonna says
My favorite summertime signature dish is green salad with grilled chicken on top and Greek yogurt strawberry poppy seed dressing. My favorite Q Squared NYC Collection is Peony.
Kim Henrichs says
A good caprese salad with tomatoes and basil from our garden!
I absolutely LOVE the Portsmouth dishes!!
Jane says
We love chicken salad in the summer. Also oven fried zucchini! Slice it lengthwise, dip in beaten eggs, then dip in fine Italian bread crumbs, then place on a baking sheet thst has had 3-4 Tbsps. olive oil spread on it. Sprinkle a bit more olive oil and salt on top. Bake at 400 for 15 min, turn and bake 10 more min. or till crispy.
Pamela Green says
I love a pasta dish as a go-to as well! I make a no-cook pasta sauce similar to yours as my go-to with sliced kalamata olives, buffala mozzarella, basil, and cherry tomatoes. Beautiful dishes and photos as always!
Adri says
Well, my fave summer dish is any kind of pasta tossed with pesto made from my home grown basil. There is something so very satisfying and tasty about food made from herbs picked right from my garden. I love tortellini. I love simple. Plus the Bella Donna pattern is surely my fave. I’d say this post (and the contest) is a winner all the way around!
I am glad you are having a good summer, and I bet your vacation was terrific. Ben tornata!
Laura Wentz says
Wow, does that ever look delicious! Thanks for the recipe.
My signature dish in the summer is a chicken salad with granny smith apples, grapes and dill. I love the looks of the peony collection.
Melissa says
I like making my own fresh mozzarella and serving it with garden fresh tomatoes and olive oil. It’s easier than it sounds!
Megan says
My dad and I like to tag-team making grilled pizza, but I also really enjoy a nice, juicy watermelon diced and sprinkled with feta and basil. <3 So, so good!
And bonus–that Q Squared NY Peony set is quite adorable!
Kathryn says
Any cold pasta salad is so good during the hot summer months.
Jessie Snyder says
Love love love the cool, summer vibes here Emilie! And those plates, so pretty too <3. This is reminding me to pull out your cookbook this next week, I believe some peanut butter quinoa truffles are calling my name ;) hugs!
Monica says
Family recipe for years…grandma’s baked rice-stuffed tomatoes and roasted potatoes. Goes perfect with arugula salad with lemon-olive oil. I loved the Ruffle dinnerware!
Cassie says
My mom has a killer corn salad (that always tastes better when she makes it) – corn, tomatoes, cucumbers, zucchini, and lots of other good green goodies!
Julia says
All the salads…fresh fruit salad, caprese….
tara pittman says
I love greek pasta salad
Sharon says
I make a pasta primavera with rotini (the sauce loves it), tomatoes, avocado, and blanched broccoli, asparagus, and snow peas …all drenched with my special sauce (garlic, mayo, basil, salt and pepper).
Kristen Zanetti says
I love to make avocado hummus! So light for a summer appetizer!
Mel says
Aldi’s has a really easy recipe called SimplyNature Garden Bean Salad – I just LOVE it! It’s extremely quick with canned beans, spinach, avocado and just a few other ingredients. I mix up my own dressing. And the Pembroke is my favorite Melamine pattern! =) Thank you for entering me in your giveaway!
Sandy Rinks says
My go to dish is Greek Turkey Burgers that have spinach,sun dried tomatoes, red onion and feta in them with a yogurt sauce. Everyone loves them.
Denise M says
The summer is all about zucchini like grilled zucchini or zucchini boats filled with chicken and veggies with sauces like tomato or enchilada. Love the Medina set
Cindy Lucarotti says
I LOVE salmon cooked on a cedar plank placed over warm or room temperature orzo with olive oil, lemon and fresh basil and tomatoes!!! SOOOOOO GOOD!
Michelle says
My favorite summertime side dish is a Granny Smith Apple, Manchego Cheese and Chive Salad with a delicious Lemon/Apple Cider Vinaigrette . It’s light and refreshing and accompanies grilled chicken or steak perfectly. (P.S. I love those dishes, I will have to find that store in NYC)
Vickie says
I am a happy ge fan of qsquared products! Excited!
One signature summer family recipe is my ratatouille.
Really healthy and delicious hot or cold..and for breakfast, lunch, dinner or a snack.
And, a great way to use end of summer bounty of veggies.
A delicious blending of Flavors..we love it.
Your Greek tortellini looks yummy too.
Teresa M says
I would love to say my signature dish is a healthy, light salad but my family thinks summertime means they will get fried zucchini.
Brooke says
My summertime signature dish is a black bean pineapple salad with fresh basil & mint. It’s so yummy & refreshing!
Denimo says
My favorite summer treat is just about any kind of salad. The freshness of summer veggies enhances their flavor sooo much!! So many wonderful salad combinations. And sometimes, the simpler the better, like cottage cheese with farmer’s market perfectly ripened tomato and a little black pepper. Ummmm… I just had that for lunch! :) I’ll be adding your great salad to my collection.
Mary W says
One of our favorite summer time dishes is a garden veggie dish- either cold or hot. So it could be a salad with tomatoes, peppers and sliced baby okra or it could be chopped tomatoes, onions, garlic, peppers, eggplant and any thing else growing in the veggie beds that is stir fried in olive oil and served over brown rice or pasta. So many possibilities when the garden is producing!
LaTanya says
I love making potato salad
Anne Branca says
My favorite recipe is broccoli rabe,chick peas,cherry tomatoes,capers and a few pitted black Greek olives,tossed with sautéed garlic and olive oil over multi colored pasta . A few cooked lentils is really nice .
Alicia K. says
I’m a college student, so quick, affordable, and reusable recipes like this one (and many others that you’ve posted) are my go-to! Thanks for providing another creative recipe to test out. My summertime signature dish is a watermelon feta salad with mint and basil, lots of baby spinach and cucumbers, and a balsamic vinaigrette. Using fresh mint + basil reminds me of my mom’s cooking, especially in the summer months when she always had a surplus of zucchinis and avocados and tomatoes to pair it with – and I’m a huge fan of any fruit and veggie combo dish!
Annie says
My mom always makes her famous greek salad for all of our family get togethers in the summer, or even just on burger night which is always my favorite. It tastes of summer to me and everytime I eat it, I think of sitting with my family enjoying laughs and quality time together! She finally gave me the recipe when I got married. Of course, it will never taste as good as when she makes it but I can try. :)
Sue Byrum says
When you grow blueberries, you serve blueberries! I love making my grandmother’s cobbler recipe and serving it with vanilla flavored heavy cream. Yum
Amy says
Any salad with all the beautiful in season vegetables.
Sabine Klensch says
Oh my. What a nice salad! It’s already saved in my “must try” repertoire. Looking forward to reading more about your blogging retreat :)
Jennifer Roddie says
My go-to greek salad is very similar to yours, but I so love the addition of tortellini – great idea, and I will most definitely be adding that next time!
Sonia Prickett says
I love a twist on tabouli using ingredients from my potted garden – green beans, tomatoes, peppers, mint & parlsey with bulgar, avocado oil & fresh squeezed juice from an orange!
Kathie Kerler says
Chicken salad made with non-fat yogurt and almonds
Anne Weber-Falk says
My bread salad. I love it and so does everybody else. It’s also perfect for a summer potluck because there are no ingredients to turn bad in the sun and heat. Ooo, I want some right now!
Alicia J. says
I love South Your Mouth’s tuna noodle salad. My aunt made it when we were kids and I wasn’t able to find a recipe close to hers until this. Love it.
http://www.southyourmouth.com/2015/07/tuna-noodle-salad.html
Traci | Vanilla And Bean says
It’s been too long since I’ve had tortellini, so I am in love with your simple signature recipe, Emilie! I know just where I’ll pick some up. I keep hoping Rob will get on the herb train with me.. I adore mint. Rob, not so much. But that just means more for me :D . My signature dish? I’m not sure.. but if I have one, I’d say massaged kale salad with cashew based Caesar dressing… we eat so much kale during Summer because the farm grows tons of it! The dinnerware is gorgeous and there’s so many different varieties to choose from. Thank you for hosting this generous giveaway and for your inspiration! I’m looking forward to hearing more about your recent trips! xo
Molly K says
My favorite summertime dish is any meal involving fresh corn on the cobb. Growing up in Indiana, one of my favorite childhood memories was shucking the corn husks with my cousins. I absolutely love summertime cookouts with grilled chicken, watermelon, potato salad, and fresh corn on the cobb.
Jen Theurer says
Pesto Chicken on the grill; marinate the chicken breast with white wine and rosemary add some lemon or lime grill and a few minutes before it is done pile it high with some fresh pesto with parm, add a side of iowa sweet corn and some muscatine melon and a chill white wine…”Is this heaven?”.. No, it’s dinner!!
meryl says
I love to prepare pan con tomate with jamon iberico and burrata. Perfect for a summer night.
Cathy says
Fresh tomatoes chopped with diced brie cheese and a little oil olive and basil left on the counter to get goey and tossed with homemade spaghetti, yummy
Joy Q says
My favorite summertime dish is making Asian sesame noodles with a bunch of vegetables and finishing the meal off with homemade blackberry jam over vanilla ice cream.