Greek Tortellini Salad is a made with four cheese tortellini, tomatoes, cucumbers, bell peppers, onions, banana peppers, black olives, Feta cheese and an easy Greek dressing.
Cook tortellini according to the package instructions, drain, and set aside to cool to room temperature.
Slice cucumber, onions, and bell pepper. Cut cherry tomatoes in half and olives can be cut in half too. Add all the cut vegetables, Feta cheese, and banana peppers to a large mixing bowl with the cooled tortellini. Gently mix it all together.
To make the dressing, combine oil, lemon juice, vinegar, pressed garlic, herbs, salt, and pepper together in a jar with a lid. Close the lid tight and shake it very well.
Pour dressing all over the the salad and mix well. If some of the tortellini is stuck together, it should come apart once mixed with the dressing, You can gently pull it apart once it’s mixed as well.
Store in a closed container, in the refrigerator, until ready to serve.
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Notes
Make Ahead Suggestions: I actually highly encourage making this salad ahead of time! Making Greek tortellini salad ahead of time will actually give all ingredients time to marinate together and infuse pasta with delicious flavors. Prepare tortellini salad according to the recipe and store it in an airtight container in the refrigerator. You can make it up to 1 day ahead of time for the freshest results. Make sure to stir it well before refrigerator and before serving to that the dressing is spread evenly throughout.
Storing: Leftover tortellini salad can be stored in a closed container, in the refrigerator, for 3-4 days.