Ingredients:

  • 12 oz (340 g) fresh or frozen cheese tortellini
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/4 cup (35 g) red onion, finely chopped
  • 1/2 cup (75 g) Kalamata olives, pitted and sliced
  • 1/4 cup (60 g) feta cheese, crumbled
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the tortellini and cook according to package instructions (usually about 3-5 minutes).
  3. Drain using a colander and rinse under cold water to stop cooking.
  4. While the pasta is cooking, chop and prepare all vegetables (cherry tomatoes, cucumber, red bell pepper, red onion).
  5. In a mixing bowl, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
  6. Whisk until well combined and emulsified.
  7. In a large salad bowl, combine the cooked tortellini, vegetables, olives, and feta cheese.
  8. Pour the dressing over the salad.
  9. Toss gently until everything is coated evenly.
  10. Cover the salad and chill in the refrigerator for at least 30 minutes before serving for flavors to meld.