Mediterranean Tortellini Salad

A bright Mediterranean tortellini pasta salad in a white ceramic bowl featuring cherry tomatoes, olives, artichokes, cucumber, feta, and basil. — Mediterranean Tortellini Salad – colorful, fresh, and perfect for warm-weather meals. Get the recipe at FoodForYourGood.com

Mediterranean Tortellini Salad is everything a summer pasta salad should be—bright, bold, and bursting with Mediterranean flavor. With tender cheese-filled tortellini, juicy cherry tomatoes, briny olives, and creamy feta, this refreshing dish brings comfort and color to any table. Whether you’re meal prepping, planning a picnic, or hosting a casual gathering, this salad is the kind of effortless recipe that everyone loves.

What sets this tortellini salad apart is the simple, vibrant dressing. A blend of olive oil, red wine vinegar, Dijon, and garlic ties every bite together with tangy depth and herbaceous warmth. Toss it all with fresh basil and marinated artichokes, and you’ve got a texture-packed dish that tastes like sunshine.

Interestingly, tortellini originated in the Emilia-Romagna region of Italy and was traditionally served warm. But in this salad? It shines cold—making it a modern favorite for warm-weather meals.

So next time you need a quick, crowd-pleasing dish, whip up this Mediterranean Tortellini Salad. It’s easy, fresh, and ready to steal the show.

Recipe Yield: 4 servings

INGREDIENTS

2 cups cheese tortellini, cooked and cooled
¾ cup cherry tomatoes, halved
½ cup marinated artichoke hearts, chopped
½ cup English cucumber, diced
¼ cup red onion, thinly sliced
⅓ cup pitted Kalamata olives, halved
¼ cup fresh basil, torn
½ cup feta cheese, crumbled

For the Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, grated
½ tsp dried oregano
¼ tsp sea salt
¼ tsp black pepper

INSTRUCTIONS

1. Make the dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified. Set aside.

2. Cook the tortellini:
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain and rinse under cold water. Let cool completely.

3. Prep the vegetables:
While the tortellini cools, halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the artichokes and olives. Keep everything bite-sized for easy serving.

4. Assemble the salad:
In a large serving bowl, combine the cooled tortellini, tomatoes, artichokes, cucumber, onion, olives, and basil. Pour the dressing over the top and gently toss to coat.

5. Add the cheese:
Sprinkle the crumbled feta over the salad just before serving. Toss gently again, and chill for 15 minutes to let the flavors meld. Serve cold or at room temperature.

Helpful Tips to Perfect This Recipe

Cool Pasta Thoroughly: Rinse the tortellini in cold water and chill before mixing—it prevents sogginess and keeps flavors crisp.
Balance with Acidity: Red wine vinegar cuts through the richness of the tortellini and feta, keeping the salad fresh and lively.
Use Fresh Herbs: Basil brings a fragrant lift that instantly upgrades the salad—don’t skip it.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉