Greek Tortellini Pasta Salad

It’s been quite hot here the past few days which always has me wanting something light for dinner. I decided to make a Greek smorgasbord for our meal last night and it featured this Greek tortellini pasta salad. I loved the combination of textures, flavors, and colors in this light pasta salad. The cheese tortellini paired nicely with the vinaigrette, olives, tomatoes, cucumbers, and feta and I really loved the pop of flavor the fresh basil and oregano added to this delicious salad. I was lucky enough to get the leftovers for lunch today and it was even more flavorful.

How to Make a Greek Tortellini Pasta Salad

Make the Greek seasoning if you don’t have any on hand. Click here for the recipe.

Make the vinaigrette by combining the olive oil, red wine vinegar, lemon juice, garlic, and honey together in a small dish. Add the Greek seasoning, sea salt, and freshly cracked pepper, to taste. Whisk until well combined. Set aside to allow flavors to mingle.

Make the pasta salad by cooking the pasta in salted boiling water per the package instructions. Drain and rinse with cold water.  Toss the pasta in a large bowl then add the cucumbers, tomatoes, olives, radishes, and red onion. Drizzle with the well-whisked vinaigrette; toss to coat evenly. Chill in the refrigerator for 20 minutes making sure to toss it a few times.

When ready to serve add the feta cheese, fresh basil, and fresh oregano. Top with sea salt and freshly cracked pepper, to taste; toss and serve. Enjoy.

Greek Tortellini Pasta Salad

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Course: Sides

Cuisine: Greek

Author: Pam - For the Love of Cooking

Ingredients

• 
  
• Vinaigrette:
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic minced
• Honey to taste, if desired
• ½ tsp Greek seasoning click link up above for recipe
• Sea salt and freshly cracked pepper to taste
• 
  
• Pasta Salad:
• 10 oz package of cheese tortellini cooked per package instructions
• ½ English cucumber peeled & diced
• Handful of grape tomatoes halved
• 5-6 black olives sliced
• 1 radish sliced thin
• ¼ small red onion sliced thin
• 3 tbsp feta cheese crumbles
• 3 tbsp fresh basil chopped
• 1 tsp fresh oregano chopped

Instructions

• Make the Greek seasoning if you don't have any on hand. Click the link up above for the recipe.
• Make the vinaigrette

  by combining olive oil, red wine vinegar, lemon juice, garlic, and honey together in a small dish.
• Add the Greek seasoning, sea salt, and freshly cracked pepper, to taste.
• Whisk until well combined. Set aside to allow flavors to mingle.
• Make the pasta salad

  by cooking the pasta in salted boiling water per the package instructions. Drain and rinse with cold water.
• Toss the pasta in a large bowl then add the cucumbers, tomatoes, olives, radishes, and red onion.
• Drizzle with the well-whisked vinaigrette; toss to coat evenly.
• Chill in the refrigerator for 20 minutes making sure to toss it a few times.
• When ready to serve

  add the feta cheese, fresh basil, and fresh oregano.
• Top with sea salt and freshly cracked pepper, to taste; toss and serve. Enjoy.

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