Pasta, PASTA SALADS, Sides

Tortellini Greek Pasta Salad

1 comment

Tortellini Greek Pasta Salad

Recipe by Julia Pacheco


Prep time


Cooling time


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  • 12oz cheese tortellini

  • 2 chicken breasts

  • 2 tsp greek dry seasoning

  • 1/4 cup artichoke hearts, chopped

  • 1/2 red onion, diced

  • 2 cups cherry tomatoes, sliced

  • 1 english cucumber, chopped

  • 2.2 oz can sliced black olives, drained

  • 1/3 cup feta cheese

  • 1/2 cup roasted garlic vinaigrette dressing, or any type of greek style dressing


  • Preheat oven to 400 degrees. Season the chicken on both sides with the greek dry seasoning place in the oven to bake for 20 minutes or until the chicken reaches 165 internal temperature. Let chicken cool down. Cube into bite sided pieces.
  • Boil the tortellini according to the package instructions, drain and let cool down completely.
  • To a large bowl add the cubed chicken, tortellini, and the rest of the ingredients, stir well and let chill for at least an hour. Enjoy!

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One Comment

  1. Midwest Cook

    Super flavorful combination. Good as supper tonight, with baguette/bread beside it. To avoid an extra shopping trip, I used a homemade “copycat” Greek seasoning on shredded rotisserie chicken, a homemade small-batch of Greek-style salad dressing, and a regular cucumber with seeds scooped out. We liked ours lightly dressed, with only 1/4 C. of the Greek-style dressing.

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