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Thrive On

Greek Tortellini Salad

Low PotassiumHigh Protein VegetarianNo ShellfishNut-FreeAmericanDinnerLunchSaladSide
6 cups
Active time: 20 minutes
Total time: 20 minutes

Nutrition Per Serving

  • Calories238 cal
  • Total Fat11.9 g
  • Saturated Fat3.6 g
  • Cholesterol25 mg
  • Sodium353 mg
  • Carbohydrate Total25.3 g
  • Protein7.9 g
  • Phosphorus138 mg
  • Potassium188 mg
  • Fiber1.6 g
  • Calcium119 mg


  • 10 ounces refrigerated cheese tortellini (2 1/2 cups)
  • ¼ cup crumbled feta cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • 1 cup chopped spinach
  • ¼ cup chopped red onion


Fresh cheese tortellini and classic Greek salad ingredients like tomatoes, cucumbers and red onion come together for a fast side dish that's not only perfect for lunch or dinner, but also for potlucks, picnics and other casual gatherings.


  1. Bring a large pot of water to a boil. Add tortellini and cook until just tender, about 4 minutes. Drain.
  2. Meanwhile, whisk feta, oil, vinegar, oregano, pepper and salt together in a large bowl. Add tomatoes, cucumber, spinach, red onion and the cooked tortellini. Gently toss to coat.


  • To make ahead: Refrigerate, covered, for up to 1 day.
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