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Greek Pasta Salad with Tortellini

face with.  It's loaded with tender pasta, juicy tomatoes, crunchy bell peppers, crisp cucumbers, sweet zippy red onions, tangy Kalamata, and salty creamy feta all enveloped 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 Greek chicken or lemon garlic 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! 
Course Side Dish
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients

Greek Pasta Salad

  • 1 20 oz. bag refrigerated cheese tortellini
  • 2 tablespoons olive oil
  • 1 1 1/2 cups English cucumber, sliced and quartered
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 cup red onion, chopped
  • 1 cup pitted Kalamata olives drained and sliced

Sun-Dried Tomato Feta Pesto

  • 1 8.5 oz. jar sun-dried tomatoes in oil
  • 1 cup fresh basil leaves, packed
  • 1/4 cup almonds
  • 1/4 cup feta
  • 3 peeled garlic cloves
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Garnish (optional)

  • 1/4 cup feta
  • 3 tablespoons freshly chopped parsley

Instructions

  • 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.
  • Add cucumbers, tomatoes, bell peppers, red onions and olives.
  • Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped.
  • 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.
  • Toss salad with additional olive oil, feta and fresh parsley before serving if desired.

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.