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Greek Tortellini Salad: Tomatoes, Avocados, Cucumbers

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Greek tortellini salad with tomatoes, avocados, cucumbers, feta cheese – in homemade Greek salad dressing. It’s a delicious and healthy salad that uses fresh ingredients, lots of vegetables, and the dressing is made completely from scratch!

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While this salad is great served right after it’s made, it also gets better if you let it marinate overnight (or at least for 2 hours) in the refrigerator. If you let the salad sit in the fridge for at least 2 hours, the flavors will start to really soak into the pasta and other ingredients.

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I’ve really been into Mediterranean food lately, and this salad is a perfect example of delicious and healthy Mediterranean cuisine: lots of veggies, a little bit of pasta, feta cheese (low-fat), homemade dressing made with olive oil (healthy fats) and balsamic vinegar.

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Greek Tortellini Salad: Tomatoes, Avocados, Cucumbers

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Greek Tortellini Salad: Tomatoes, Avocados, Cucumbers


    Salad dressing:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon ground black pepper (or more, to taste)
  • 1/4 teaspoon salt (or more, to taste)
  • Salad:
  • 2 and 1/2 cups cooked and cold tortellini (1 package - oz)
  • 2 cups slices tomatoes
  • 1 whole cucumber, sliced
  • 1 avocado, cubed
  • 1 cup sliced red bell peppers
  • 1 cup crumbled feta cheese
  • 2 ounces (1/2 can) finely chopped black olives
  • 1/4 small red onion, thinly sliced


    Salad dressing:
  1. In a medium bowl, whisk together all salad dressing ingredients, except salt. Add just enough salt to suit your tastes - should be about 1/4 teaspoon of salt.
  2. Salad:
  3. In a large bowl, combine all salad ingredients. Add just enough of the dressing to the salad to coat and toss. Don't add all the salad dressing at once - you will probably use only about half of the salad dressing. At this point, your salad is ready to serve.
  4. Or, you can cover and chill the salad for a couple of hours or refrigerate overnight. Also chill (or refrigerate) the remaining dressing. Before serving, let the salad (and the remaining dressing) sit at room temperature for some time because olive oil in the dressing would've have solidified in the refrigerator - let it liquify. Add more of the reserved dressing to the salad, if necessary.



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{ 13 comments… add one }

  • sarah k @ the pajama chef August 6, 2014, 3:33 pm

    oooh i love the sound of this! i’ve been enjoying greek salad all summer. this sound perfect!

  • Monique August 6, 2014, 6:31 pm

    YUM Julia!

  • Lindsey @ American Heritage Cooking August 6, 2014, 7:04 pm

    I don’t know what it is about tortellini salad but I LOVE them! Yours looks perfect!

  • ahu August 6, 2014, 8:51 pm

    My mouth watered – what a colorful salad! Perfect for summer.

  • Alessandra // the foodie teen August 7, 2014, 3:01 pm

    That looks absolutely STUNNING! Yum!

  • Matt @ Runner Savvy August 9, 2014, 8:05 pm

    Yum :)

  • John@Kitchen Riffs August 13, 2014, 1:03 pm

    My kind of salad! Loads of flavor, great ingredients, lovely texture. You just can’t do better! Thanks for this.

  • Juliana August 13, 2014, 2:53 pm

    This pasta salad looks gorgeous, love the color and all the flavors in it!
    Thanks for the inspiration Julia…hope you are having a great week 😀

  • Rachel August 31, 2014, 6:24 pm

    This looks so delicious and so simple. Can’t wait to try it!

    • Julia September 2, 2014, 3:00 pm

      Can’t go wrong with pasta and Greek salad! :)

  • Tuul April 11, 2015, 2:46 pm

    Hi Julia. I’m your new fan.I just made today Greek salad with tortellini . That was so good tasty and colorful and fresh. Thank you for healthy and tasty recipe.

  • Jen June 19, 2015, 6:58 pm

    if you chill overnight do you add the avocado

  • Con July 15, 2015, 6:15 pm

    Made this tonight, did not have feta but I added two chopped grilled chicken breasts. Also used green onions instead of red and added fresh oregano because I had it. It was awesome! Thanks!

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