Whip up a deli counter favorite from the comfort of your kitchen with this fast and fresh recipe for Greek Tortellini Pasta Salad.

Ready to taste the rainbow? If big, bold salads centered around cheesy carbs are your thing, then allow me to introduce you to your new BFF: Greek Tortellini Pasta Salad.

There are few things refrigerated tortellini can’t do. Pasta bake? Done. Seasonal soup? Sure thing. Thirty-minute dinner winner? Absolutely.

But perhaps tortellini’s greatest role of all time is in the no-longer-humble, deli-inspired chilled pasta salad.

You know the dish I’m talking about? It’s the answer to every summer potluck conundrum. Usually, it’s scooped up by the quarter-pound, packed haphazardly into a clear carton and tucked into a cooler for later consumption.

Now you can switch up the flavor profile of this side dish staple with whatever veggies are in season, from roasted Brussels sprouts in winter to sweet cherry tomatoes in summer. Then take your pick from any cheese imaginable and toss it all together with a quick-fix red wine vinaigrette.

This tortellini pasta salad can be served warm, room temp or chilled, and it’s best when made a day (or even two!) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you’ll have a guaranteed dinner winner!

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