• 8servings
  • 15minutes
  • 286calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 ounces cheese-filled tortellini

  2. 1 red bell pepper, thinly sliced

  3. 1/2 cup chopped green bell pepper

  4. 1 onion, thinly sliced

  5. 1/4 cup black olives, pitted and sliced

  6. 1/2 cup vinegar

  7. 1/2 cup olive oil

  8. 1 tablespoon chopped fresh mint

  9. 1 tablespoon chopped fresh basil

  10. 1 tablespoon chopped fresh parsley

  11. 3 tablespoons lemon juice

  12. salt and pepper to taste

  13. 1/2 teaspoon garlic powder

  14. 1 dash hot pepper sauce

  15. 1/2 cup crumbled feta cheese

  16. 3 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large pot of boiling water until al dente.

  2. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.

  3. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.


Send feedback