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Ingredients Jump to Instructions ↓

  1. 16 to 18 ounces refrigerated or frozen cheese tortellini

  2. 1 medium sweet red pepper, julienned

  3. 1 medium green pepper, julienned

  4. 3/4 cup sliced red onion

  5. 1/4 cup sliced ripe olives

  6. 1/2 cup olive oil

  7. 1/2 cup white wine vinegar

  8. 3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes

  9. 3 tablespoons lemon juice

  10. 1-1/2 teaspoons seasoned salt

  11. 1 teaspoon garlic powder

  12. 1/2 teaspoon pepper

  13. 1/8 to 1/4 teaspoon crushed red pepper flakes

  14. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives.

  2. In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese. Yield: 10 servings.

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