Mediterranean Tortellini Pasta Salad

By Sarah On April 30, 2015 | Updated: July 2, 2025

Bring this fresh Mediterranean tortellini pasta salad to any picnic and watch it disappear! Loaded with a rainbow of Mediterranean ingredients and tossed in a tangy white wine vinaigrette.

Meet your new favorite cookout salad! It’s loaded with an approximate truckload of Mediterranean goodness and absolutely about to upstage those burgers.

Kinda hard to argue with tortellini, ya know? This salad is tangy, fresh, and ticks all the summer boxes.

I mean, look at all those fresh ingredients! We’ve got artichoke hearts, tangy feta + kalamata olives, crisp cucumbers, sun-dried tomatoes, and it’s all tossed in a killer white wine vinaigrette.

If you’re not eating this one straight from the bowl, you’re probably doing it wrong.

This Tortellini Salad features…

Tender tortellini pasta
Crisp cucumbers, sun-dried tomatoes, and artichokes
Kalamata olives and crumbled feta cheese
An herby white wine vinaigrette

Making the Tortellini Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Tortellini
Sun-dried tomatoes
Kalamata olives
Artichoke hearts
Cucumber
Feta cheese
White wine vinegar
Dijon mustard
Honey
Garlic
Dried oregano
Dried basil
Olive oil

Tips for Perfect Tortellini Salad

Cook tortellini to al dente – be careful not to overcook the tortellini or it will become mushy in the salad.
Rinse tortellini in cold water – this will stop the cooking process and prevent the tortellini from sticking together.
Use oil-packed sun-dried tomatoes – I prefer using oil-packed so you don’t need to rehydrate the tomatoes in water.
Cut cucumber and artichoke into uniform pieces – aim for 1/4-inch cubes for a uniform salad.

Recipe Variations

Try these ideas for a different twist on this salad.

Add more veggies – add diced sweet pepper, cherry tomatoes, diced broccoli, or peas.
Use regular pasta – replace the tortellini with 12 oz elbow, penne, or spiral pasta cooked according to package instructions.
Try another cheese – replace the feta with mozzarella pearls, grated Parmesan, cubed gouda, or goat cheese.
Use a bottled dressing – replace the homemade dressing with bottled Greek, Italian, or balsamic dressing. You will need about 1/2 cup dressing.

Storing Instructions

This salad stores well in refrigerator up to 4 days making it great for prepping ahead of time. It actually tastes better after it’s had 12 hours or so to sit in the dressing!

This is definitely one of those salads that you’re going to want to bring the recipe along with wherever you take it! It’s always the first salad to disappear on the table.

You’ve been warned! Make sure you fill your plate accordingly.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

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