Tortellini Greek Salad

I love pasta, and I love Greek salad, so obviously Greek pasta salad is one of my favorite side dishes. Many of the recipes I have found for this dish are heavy on the feta cheese and creamy Greek dressing, which detracts not only from the nutrition but the flavor as well. After some searching on Pinterest, I stumbled upon this recipe which I adapted to fit the ingredients I had on hand. The result was a nutritious and filling Greek pasta salad, bursting with flavor and texture from all natural ingredients. 
You can use any type of pasta for this dish that you want, I would recommend tortellini or bow tie noodles. Bring a pot of salted water to boil and cook the pasta based on the instructions on the box of pasta. Other than breads and grains, pasta provides a great boost of carbs that your body needs to provide you with energy to fuel your day. Additionally, pasta can provide up to 25% of your daily fiber requirements and high amount of carotenoids can reduce your risk of multiple types of cancer.

 While the pasta is cooking prepare your veggies! For this pasta salad we will be using red onion slices, cherry tomatoes, bell peppers, and cucumber. Slice up the onion and pepper to however small (or large) pieces you want, cut the tomatoes in half, and slice the cucumber into quarter inch slices. Vegetables have endless benefits including a reduced risk of heart disease, multiple essential vitamins, and folic acid. Not to mention they add flavor and color to your pasta salad!

Combine the pasta and vegetables along with feta cheese in a large serving bowl. In a separate bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Add salt and pepper to taste and pour it over the pasta mixture. This dressing is light and flavorful and full of heart healthy fats!


You can serve your pasta salad cold or warm, as a side dish or main course, or however else you would like! Enjoy this recipe and know you are being kind to your body.


  • 1 bag tortellini
  • 1 cucumber
  • 1 red onion
  • 1 pint cherry tomatoes
  • 1 bell pepper
  • 4 oz feta cheese
  • 1/2 cup red wine vinegar
  • 2 tbs lemon juice
  • 1/2 cup olive oil

1. Cook pasta according to instructions on the bag

2. Slice vegetables and combine with pasta and feta in a large bowl

3. Mix vinegar, oil, and lemon juice. Pour over salad and mix.

4. Eat up!


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