This Mediterranean Tortellini Salad is a fresh and vibrant pasta salad made with tender cheese tortellini, juicy cherry tomatoes, sun-dried tomatoes, briny capers, baby spinach, feta, and toasted almonds, all tossed in a bright lemon and balsamic glaze dressing. It’s quick and easy — ready in under 20 minutes — and perfect as a colourful side dish, a light main meal, or a make-ahead lunch that tastes even better the next day.
Mediterranean Tortellini Salad Ingredients
The tortellini is what makes this salad hearty, cheesy, and totally satisfying. I love the fresh, refrigerated kind because they cook in minutes and taste so much better than dried. Cheese-filled tortellini is a classic, but you can absolutely use any other another filling you love, such as spinach and ricotta or even a mushroom filled tortellini if that’s your preference.
When making a tortellini pasta salad, simple Mediterranean ingredients create maximum flavour. Here’s what you’ll need to bring this cheese tortellini salad together:
- Cheese tortellini – tender pasta parcels filled with creamy cheese that make this salad hearty and satisfying. I love using parmesan-filled tortellini for its rich flavour, but you can choose your favourite cheese-filled variety, such as ricotta or a blend.
- Cherry tomatoes & sun-dried tomatoes – a mix of sweet and tangy tomato flavour.
- Capers & red onion – add a punchy, savoury kick that balances the sweetness of the tomatoes. If you prefer, you can swap the capers for Kalamata olives for a slightly milder, briny flavour.
- Spinach & parsley – fresh greens that keep the salad light.
- Feta cheese – adds creamy, salty contrast.
- Toasted almonds – crunchy texture with nutty depth.
- Olive oil, lemon & balsamic glaze – a Mediterranean dressing that ties it all together.
Tip: For a twist, swap feta with mini mozzarella balls or use pine nuts instead of almonds.
How to Make This Quick and Easy Tortellini Salad
This tortellini pasta salad is as easy as it gets. A little chopping, a quick boil, and you’re done. Here’s how it all comes together:
- Cook the tortellini. Boil them just shy of the package directions so they don’t get mushy or break apart. Give them a rinse under cold water to stop the cooking (trust me, overcooked tortellini will fall apart in the salad).
- Mix together the dressing. Olive oil, balsamic glaze, lemon juice, salt and pepper — simple, bright, and oh so good.
- Toss it all together. In a big serving bowl, gently combine the pasta with tomatoes, capers, onion, spinach, parsley, feta, and almonds.
- Finish and serve. Drizzle over the dressing, toss gently, and add a pinch of red pepper flakes (if you like a little heat). That’s it!
Why You’ll Love This Mediterranean Tortellini Salad
This isn’t just another pasta salad, it’s the one you’ll keep making on repeat! Here’s why:
- Quick & easy – ready in just 15 minutes with simple, everyday ingredients.
- Fresh yet filling – cheesy tortellini meets bright Mediterranean flavours.
- Great year-round – everything you need is easy to find no matter the season.
- Perfect for meal prep & parties – holds up well in the fridge and great to make ahead.
- Totally customisable – swap in your favourite greens, cheese, or nuts.
If you love this kind of fresh, flavour-packed recipe, you might also enjoy these Mediterranean-inspired dishes:
Or if you’re in the mood for something warm and comforting, try:
- Chicken with Creamy Sun-Dried Tomato Sauce
- Mediterranean Potato Bake
- Greek Chicken Skillet with Tomatoes, Feta & Olives
Mediterranean Tortellini Salad
Mediterranean Tortellini Salad with cheese tortellini, tomatoes, spinach, feta and almonds in a balsamic dressing. A quick, fresh pasta salad ready in less than 20 minutes.
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Ingredients
For the salad:
- 500 g cheese tortellini (fresh, refrigerated)
- 200 g cherry tomatoes, halved
- 60 g sun-dried tomato halves (packed in oil), chopped (about 8–10 halves)
- 2 tablespoons capers (in brine), drained
- 1 small red onion, finely chopped
- 1 small bunch flat-leaf parsley, chopped (4–5 tablespoons)
- 2 handfuls baby spinach leaves
- 25 g slivered almonds, toasted (1/4 cup)
- 70 g feta cheese, crumbled (1/2 cup)
- red pepper flakes, to taste
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic crème (glaze)
- 1 tablespoon freshly squeezed lemon juice, or to taste
- sea salt and freshly ground black pepper, to taste
Method
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Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente (just under the package instructions, so they stay firm). Drain and rinse under cold water to cool. Do not overcook!
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Make the dressing: In a small bowl, whisk together the olive oil, balsamic crème, lemon juice, salt and pepper.
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Assemble the salad: In a large serving bowl, combine the cooled tortellini, cherry tomatoes, sun-dried tomatoes, capers, red onion, parsley, spinach, feta and toasted almonds.
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Dress and finish: Pour the dressing over the salad and toss gently to coat. Sprinkle with red pepper flakes before serving. Serve at room temperature or chilled. Enjoy!
Notes
- I love using parmesan-filled tortellini here, but any fresh cheese-filled tortellini works.
- For the best flavour, use fresh, high-quality ingredients such as ripe cherry tomatoes, sun-dried tomatoes in good oil, and fresh herbs make all the difference.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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