Are you in need of a satisfying salad that comes together in a flash? This Greek tortellini salad combines tender cheese-filled tortellini, vibrant vegetables, mozzarella cheese, and a zesty dressing. It’s simple to throw together but brings bold flavors to any meal making it perfect for busy days.
Course Side Dish
Cuisine Greek, Italian
Keyword cheese tortellini pasta salad, greek tortellini salad, tortellini greek salad, tortellini pasta salad, tortellini salad, tortillini salad recipe
Bring a pot of water to a boil and cook the tortellini al dente according to the instructions on the package. Drain and run them under cold water to cool them completely.
In a large serving bowl, add the tortellini, cherry tomatoes, peppers, onions, and mozzarella balls. Pour dressing over the salad and toss to combine.
Refrigerate it for 2 hours before serving.
Notes
Don't overcook the tortellini. Cook just to al dente so it's a bit firm with a little bite to it.
Drain and rinse the pasta immediately. This step is important because it stops the cooking process.
More salad add-ins. If you're looking to change things up a bit you can add black olives, pepperoncini peppers, walnuts, and other salad veggies you enjoy.
Let it sit. Make sure to allow enough time to let the salad sit in the refrigerator for at least two hours. All the flavors really meld together during this time making the salad even better.
Turn it into a main meal. Add a protein such as cooked chicken or chickpeas to make it heartier.
Store. Leftover tortellini salad in the fridge in an airtight container for up to four days. The longer it sits, the vegetables and pasta do soften a bit. Let it sit on the counter for a few minutes before serving to allow it to loosen up a bit. Do not freeze leftover cheese tortellini pasta salad.