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Easy Greek Tortellini Pasta Salad Recipe with Sun-Dried Tomatoes to Impress

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A fresh and flavorful Greek-inspired pasta salad featuring cheese tortellini, sun-dried tomatoes, olives, cucumbers, and a tangy lemon-oregano dressing. Perfect for quick meals, gatherings, and impressing guests.

Ingredients

Scale
  • 9 ounces (250 grams) cheese tortellini, fresh or frozen
  • 1/3 cup (50 grams) oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup (75 grams) Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/4 small red onion, finely sliced (optional)
  • 1/2 cup (75 grams) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 9 ounces (250 grams) of cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or 7-9 minutes for frozen. Stir occasionally to prevent sticking. Drain well in a colander and rinse briefly under cold water to stop cooking and cool them down. Set aside to drain fully (about 5 minutes).
  2. While the pasta cooks, dice 1 medium cucumber into bite-sized pieces, halve 1 cup (150 grams) of cherry tomatoes, finely slice 1/4 small red onion (if using), and chop about 2 tablespoons of fresh parsley and oregano. Chop 1/3 cup (50 grams) of oil-packed sun-dried tomatoes into small pieces, and halve 1/2 cup (75 grams) Kalamata olives.
  3. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano (or 1 tablespoon fresh), 1 minced garlic clove, and salt and pepper to taste. Adjust seasoning as needed.
  4. In a large bowl, add the drained tortellini, chopped sun-dried tomatoes, olives, cucumber, cherry tomatoes, red onion, and crumbled feta. Pour the dressing over everything, then toss gently but thoroughly to coat all the ingredients.
  5. Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld. Before serving, toss again and sprinkle with extra fresh parsley or oregano if desired.

Notes

Do not overcook the tortellini to avoid mushy texture. Rinse pasta after cooking to stop cooking and prevent clumping. Use oil-packed sun-dried tomatoes for best flavor; rehydrate dry-packed if needed. Adjust salt carefully due to salty feta and olives. Chill salad for at least 30 minutes before serving for best flavor. Salad holds well at room temperature for about an hour, suitable for outdoor meals.

Nutrition

Keywords: Greek pasta salad, tortellini salad, sun-dried tomatoes, Mediterranean salad, easy pasta salad, vegetarian pasta salad

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