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Tortellini salad filled with tortellini, cucumbers, cherry tomatoes, chicken, kalamata olives, bell pepper, and feta cheese.
4.89 from 9 votes

Greek Tortellini Salad Recipe with Chicken

Greek Tortellini Salad filled with juicy grilled chicken, fresh vegetables, kalamata olives, and feta cheese all tossed in a tangy homemade Italian dressing. Enjoy this flavorful and easy cold tortellini salad at your next potluck, picnic, or as an easy weeknight dinner.
Prep Time20 mins
Cook Time10 mins
Servings: 8 people (as a side)
Calories: 371kcal


For the Chicken

  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 lemon juiced
  • 1/2 lemon zested
  • 2 tsp fresh thyme chopped
  • 2 tsp fresh oregano chopped
  • 2 tsp fresh parsley chopped
  • 1 tsp fresh rosemary chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 chicken breasts

For the Dressing

  • 1/3 cup good-quality olive oil
  • 4 tablespoon red wine vinegar
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 3 tsp Italian seasoning
  • 1 tablespoon fresh parsley chopped
  • salt and pepper to taste

For the Tortellini Salad

  • 10 oz cheese tortellini cooked according to package instructions
  • 1/2 red onion diced
  • 1 English cucumber peeled, quartered, diced
  • 1 green bell pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 10 ounces cherry tomatoes halved
  • 1/2 cup pitted kalamata olives roughly chopped
  • 4 ounces feta cheese crumbled
  • salt and pepper to taste
  • fresh oregano to garnish


For the Chicken

  • Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.
  • Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
  • Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
  • Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow the chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
  • Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before chopping. Set aside.

For the Dressing

  • Add all ingredients for the dressing (olive oil, red wine vinegar, lemon juice, garlic, Italian seasoning, parsley, salt, and pepper) to a jar and seal with a tight-fitting lid. Shake vigorously to combine and season with additional salt, pepper, or red wine vinegar to taste. Set aside.

For the Salad

  • Prepare the Pasta and toss with prepared dressing - Prepare the tortellini according to package instructions and cook just until al dente. Drain and rinse well with cool water. Transfer the pasta to a large mixing bowl and toss with half of the prepared Italian dressing.
  • Combine - In a separate, larger bowl, toss together the remaining ingredients (onion, cucumber, bell pepper, tomato, kalamata olives, and feta cheese). Drizzle with remaining dressing and mix well. Add the tortellini to the same bowl as the veggies and gently mix to combine. Season with additional salt and pepper, to taste.
  • Serve- Serve or store leftovers in glass containers for easy week-long meal prep.


You can also bake the chicken:
  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.
  2. Transfer marinated chicken to your prepared baking sheet. Cook for approximately 20-22 minutes, or until internal temperature reads 160-165 degrees F with a digital thermometer. Time will vary depending on the thickness of your chicken breast.
  3. Remove the cooked chicken from the oven and allow to rest for 5 minutes before chopping.
Other notes:
  • Feel free to use your own favorite chicken marinade, if desired.
  • Not a fan of kalamata olives? Black olives are a great substitute.


Calories: 371kcal | Carbohydrates: 26g | Protein: 15g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 630mg | Potassium: 377mg | Fiber: 4g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 60mg | Calcium: 166mg | Iron: 2mg
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