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Mediterraner Tortellini Pasta Salat | Bake to the roots

Mediterranean Tortellini Pasta Salad

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:05
  • Total Time: 00:25
  • Yield: 8 1x
  • Category: Salad
  • Cuisine: International


A great salad you can serve at a BBQ with family and friends: Mediterranean Tortellini Pasta Salad. A great salad to feed a large crowd ;)



For the salad:
21 oz. (600g) refrigerated tortellini (e.g. with cheese)
10.5 oz. (300g) colorful cherry tomatoes, halved
2 baby cucumbers, sliced
1 red bell pepper
1 green bell pepper
1 small red onion, diced
3.5 oz. (100g) feta cheese, crumbled

For the dressing:
4 tbsp. extra virgin olive oil, plus some more
4 tbsp. white balsamic vinegar
2 tsp. dried oregano
1 tsp. garlic powder
salt, pepper


1. Start with preparing the veggies. Wash and dry the veggies. Cut the tomatoes in half, cut the baby cucumbers into thin slices, and the bell peppers into small cubes. Peel the onion and dice finely. Set everything aside.

2. Heat up a large pot with salt water and cook the tortellini according to the instructions on the package until »al dente« – mine only needed a minute. Make sure you don’t overcook the pasta, or it will fall apart when mixing it with the rest of the ingredients. Drain and rinse with cold water. Let cool down a bit. You want the tortellini slightly warm but not hot anymore when mixing with the rest of the ingredients. Slightly warm pasta will absorb the dressing much better than cold pasta.

3. For the dressing mix oil, vinegar, dried oregano, and garlic powder in a small bowl. Season well with salt and pepper.

4. Add the (slightly warm) tortellini and veggies to a large serving bowl. Add the dressing and mix to combine. Finally, add the crumbled feta on top, drizzle with some more olive oil (if you like), and serve.


Tip 1: Instead of the mini cucumbers, you can also use half a »regular-sized« cucumber and cut it into cubes. Same for the tomatoes – use regular tomatoes instead of cherry tomatoes and cut them into smaller pieces. A few chopped olives or pickled hot peppers can add additional flavor and some heat here.

Tip 2: The salad will keep in the fridge for 1-2 days. Before serving let it get to (almost) room temperature and then stir again well.