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Greek Pasta Salad

  • 1-20 oz. package of refrigerated cheese tortellini
  • 3 c. grape tomatoes, cut in half
  • 1 large cucumber (We used an English cucumber) cut in thin slices and halved again
  • 1 jar 9.5 oz. Mezzetta Pitted Greek Kalamata Olives – or brand of your choice, drained and sliced in half (about 1 -1/2 c.)
  • 1 small red onion, chopped fine
  • 1-1/2 c. feta crumbled cheese

Cook tortellini according to instructions, drain and set aside. In large bowl combine tortellini and remaining ingredients.

In a small bowl whisk together the dressing ingredients. Pour the dressing over the salad and serve immediately or refrigerate until serving.

We like just a light dressing, but you can double this recipe or use a bottled Greek dressing too.

  • 1/3 c. olive oil
  • 5 Tbsp. red wine vinegar
  • 1 tsp. minced garlic
  • 1 tsp. dried or fresh oregano
  • Salt and pepper to taste

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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