Greek Pasta Salad with Tortellini
This Greek Pasta Salad is the salad you want to be seen with – and stuff your face with. It’s loaded with tender pasta, juicy tomatoes, crunchy bell peppers, crisp cucumbers, sweet zippy red onions, tangy Kalmata, and salty creamy feta all all enveleoped in mouthwatering, flavor exploding Sun-Dried Tomato Feta Pesto. This Greek Pasta Salad is always a crowd pleaser for holidays, potlucks and parties or a delicious grab and go lunch or snack. You can serve this pasta salad as a side or add some grilled chicken or shrimp and serve it as a main course. You can make this pasta salad 100% ahead of time for stress free prep and entertaining. So please, add it to the menu this week because this will be the BEST Greek Pasta Salad recipe you’ve ever make – OR tasted!
Servings Prep Time
12servings 20minutes
Servings Prep Time
12servings 20minutes
top view of healthy Greek Pasta Salad in a wood bowl
Greek Pasta Salad
  • 1 20 oz. bag refrigerated cheese tortellini
  • 2tablespoons olive oil
  • 11 1/2 cups English cucumber, sliced and quartered
  • 1pint cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2cup red onion, chopped
  • 1cup pitted Kalamata olivesdrained and sliced
Sun-Dried Tomato Feta Pesto
  • 1 8.5 oz. jar sun-dried tomatoes in oil
  • 1cup fresh basil leaves, packed
  • 1/4cup almonds
  • 1/4cup feta
  • 3 peeled garlic cloves
  • 1/4cup red wine vinegar
  • 1tablespoon lemon juice
  • 1teaspoon dried oregano
  • 1teaspoon salt
  • 1/4teaspoon pepper
  • 1/4teaspoon red pepper flakes
Garnish (optional)
  • 1/4 cup feta
  • 3tablespoons freshly chopped parsley
  1. Cook tortellini in generously salted water according to package directions (DON’T overcook). Drain, rinse with cool water and toss with 2 tablespoons olive oil in a large bowl.
  2. Add cucumbers, tomatoes, bell peppers, red onions and olives.
  3. Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped.
  4. Add Sun-Dried Tomato Feta Pesto to pasta and toss until evenly coated. Serve immediately or best if allowed to chill, covered in the refrigerator for 2 hours up to overnight.
  5. Toss salad with additional olive oil, feta and fresh parsley before serving if desired.
Recipe Notes

*As the amount of oil in sun-dried tomato jars can vary, you may want to add additional olive oil to taste if the pasta doesn’t seem moist enough before serving.