Greek Tortellini Salad with Salami

Greek Tortellini Salad with Salami is an easy, beautiful, and filling 30 minute weeknight dinner recipe! So refreshing.

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Quick question for you: Can you chop vegetables and boil water? Yes? Then you, too, can make this beautiful and flavor packed Greek Tortellini Salad with Salami!

Seriously, it’s just that easy — and this is also a recipe that you can easily modify depending on what you have on hand or to better match your own family’s tastes. Not a fan of peppers? Leave them out! No salami in the fridge? Try ham! Like a sweeter dressing? Substitute balsamic vinegar for the red wine vinegar I used here. Easy-peasy, and literally lemon squeezy.

So you know how yesterday I told you about this easy Greek chicken drumsticks sheet pan dinner recipe? Well, I had some Kalamata olives, red onion, bell pepper, lemon, and feta left over from that meal, plus a bunch of ripe cherry tomatoes in the garden — then today at ALDI I impulse-bought a pack of this bite-size salami (because all the boys here love it), plus a pack of three-cheese tortellini (because another fall day of 90+ degree temperatures in Chicago seemed like another good day to avoid turning on the oven).

Boom: Greek Tortellini Salad with Salami was born. (And I only used half of the salami, so Mr. 10 also made himself a homemade “Lunchable” and MashupDad took care of the rest. Bonus!)

Greek Tortellini Salad with Salami

Ingredients

– for the salad

20 oz refrigerated three cheese tortellini
1 pint cherry or grape tomatoes, halved
1 cucumber, peeled and chopped
1 cup whole Kalamata olives (pitted and drained)
1/4 of a red onion, chopped
1 small red or yellow bell pepper, chopped
4 oz bite size salami (or chop up larger pieces)
1/2 cup mild pepper rings, drained
1/2 cup feta crumbles

– for the dressing

1/2 cup olive oil
Juice of 1/2 a small lemon
2 Tbsp red wine vinegar
2 tsp oregano
1 clove garlic, chopped (or 1/2 tsp minced)
Black pepper, to taste
Sea salt, to taste

Directions

Cook tortellini al dente according to package directions, then drain pasta and rinse under cold running water until cooled. Drain thoroughly. Meanwhile, chop veggies and salami. Add cooked & cooled tortellini and all other salad ingredients to a large bowl.

Whisk together all of the dressing ingredients. (I actually just used my little food chopper, so I didn’t even have to chop the garlic!) Pour dressing over the salad ingredients and toss gently to coat, then serve the Greek tortellini pasta salad cold.

Note: I topped the Greek tortellini salad shown here with fresh parsley from my garden, but that was mainly to make it more photogenic; completely optional.

See? I wasn’t kidding about the easy!

This Greek tortellini salad with salami recipe is just about as easy as making a pot of spaghetti, yet tastier — and jam-packed with both flavor and color. Try your hand at this easy 30 minute meal the next hot evening when you don’t feel like cooking a whole heavy meal. It’s a lighter dinner option that only uses one burner on your stove, but is still quite filling & satisfying!

Greek Tortellini Salad with Salami, printable recipe

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5 from 2 votes

Greek Tortellini Salad with Salami

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This Greek tortellini salad recipe is just about as easy as making a pot of spaghetti, yet tastier and jam-packed with both flavor and color.

Course dinner

Cuisine pasta salad

Keyword greek pasta salad, pasta salad, salami, tortellini

Total Time 30 minutes minutes

Servings 8

Author Rachel Singer

Ingredients

– for the salad

• 20 oz refrigerated three cheese tortellini
• 1 pint cherry or grape tomatoes, halved
• 1 cucumber, peeled and chopped
• 1 cup whole Kalamata olives, pitted and drained
• 1/4 of a red onion, chopped
• 1 small red or yellow bell pepper, chopped
• 4 oz bite size salami (or chop up larger pieces)
• 1/2 cup mild pepper rings, drained
• 1/2 cup feta crumbles

– for the dressing

• 1/2 cup olive oil
• Juice of 1/2 a small lemon
• 2 Tbsp red wine vinegar
• 2 tsp oregano
• 1 clove garlic, chopped (or 1/2 tsp minced)
• Black pepper, to taste
• Sea salt, to taste

Instructions

• Cook tortellini al dente according to package directions, then drain pasta and rinse under cold running water until cooled. Drain thoroughly. 
• Meanwhile, chop veggies and salami. Add cooked & cooled tortellini and all other salad ingredients to a large bowl.
• Whisk together all of the dressing ingredients. (I actually just used my little food chopper, so I didn’t even have to chop the garlic!) 
• Pour dressing over the salad ingredients and toss gently to coat, then serve the Greek tortellini pasta salad cold.

Notes

I topped my Greek tortellini salad shown here with fresh parsley from my garden, but that was mainly to make it more photogenic; completely optional. You can also modify depending what you have on hand or to better match your own family’s tastes. Not a fan of peppers? Leave them out! No salami in the fridge? Try ham! Like a sweeter dressing? Substitute balsamic vinegar for the red wine vinegar I used here.

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