Greek Pasta salad is so easy to make and the perfect make ahead side dish! Cheese tortellini is tossed together with artichoke hearts, kalamata olives, garlic, tomatoes and feta before being mixed with Greek salad dressing for a tasty and simple recipe! Great for a cookout or as side dish for a BBQ!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
My best friend and I send each other TikTok videos all the time. It could be a funny video, something crafty or a fantastic recipe like this one right here. About a week ago, she sent me a video of “LovelyNerdCreations” making a Greek Pasta salad on TikTok and although I can’t find the actual video on her TikTok account I can link to it and link to her LovelyNerdCreations ETSY shop to say THANK YOU for this fantastic pasta salad!
As soon as I saw her making it, I knew that I had to remake it for us. I did leave out the onion and peppers that she uses because my husband is allergic and I did swap out the chicken and cheese tortellini for just cheese tortellini.
The original recipe also called for salt, pepper and oregano, plus she used about 1/2 the amount of dressing that I used. I decided to leave out the extra seasonings and just use the Greek dressing for the seasoning but you can try it out and see what your tastebuds like.
Why You Should Make this Greek Pasta Salad…
- Perfect for anyone that loves GREEK salad dressing
- great pasta salad for cookouts because there is no mayo
- super easy to make
QUICK GLANCE AT INGREDIENTS for Greek Pasta Salad:
- 18 ounces tri colored refrigerated cheese tortellini
- 14 ounce can chopped artichoke hearts, drained
- 6.7 ounce jar sliced kalamata olives, drained
- 12 ounces grape tomatoes, halved
- 6 ounces crumbled feta
- 1 large clove garlic, minced
- 16 ounce bottle Ken’s Simply Vinaigrette Greek Dressing
What kind of dressing should I use for this Greek Pasta Salad?
I use Ken’s Simply Vinaigrette Greek Dressing or Ken’s Vinaigrette Greek Dressing to make this Greek pasta salad recipe. I haven’t tried it with any other Greek dressing, although there are other brands out there.
How to make Greek Pasta Salad:
-
Bring a large pot of salted water to a boil.
-
Add cheese tortellini and cook according to package directions, normally about 6 minutes.
-
Once cooked, drain cheese tortellini and set aside to cool. I did NOT rinse the pasta.
-
While cheese tortellini is cooling, add the chopped artichoke hearts, sliced kalamata olives, tomatoes halves and minced garlic to a large bowl and mix well.
-
Stir in feta and cooled tortellini.
-
Pour Greek dressing in and mix well. (You can start with half the bottle, mix and taste before adding all of it.)
-
Chill until ready to serve.
This is a great make ahead pasta salad and can be stored in an airtight container in fridge for up to a week.
Great Recipes to serve with this pasta salad
More great pasta salad recipes
Greek Pasta Salad
Greek Pasta Salad
Greek Pasta salad is so easy to make and the perfect make ahead side dish! Cheese tortellini is tossed together with artichoke hearts, kalamata olives, garlic, tomatoes and feta before being mixed with Greek salad dressing for a tasty and simple recipe!
Ingredients
- 18 ounces tri colored refrigerated cheese tortellini
- 14 ounce can chopped artichoke hearts, drained
- 6.7 ounce jar sliced kalamata olives, drained
- 12 ounces grape tomatoes, halved
- 6 ounces crumbled feta
- 1 large clove garlic, minced
- 16 ounce bottle Ken's Simply Vinaigrette Greek Dressing
Instructions
- Bring a large pot of salted water to a boil.
- Add cheese tortellini and cook according to package directions, normally about 6 minutes.
- Once cooked, drain cheese tortellini and set aside to cool.
- While cheese tortellini is cooling, add the chopped artichoke hearts, sliced kalamata olives, tomatoes halves and minced garlic to a large bowl and mix well.
- Stir in feta and cooled tortellini.
- Pour Greek dressing in and mix well. (You can start with half the bottle, mix and taste before adding all of it.)
- Chill until ready to serve.
Notes
Can be stored in an airtight container in fridge for up to a week.
If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!
Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!
Leave a Comment