Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp sea salt
  • 1 large English cucumber, quartered and sliced
  • 1 pint grape tomatoes, halved lengthwise
  • 1 small red onion, finely diced
  • 1 large green bell pepper, chopped
  • 1 cup Kalamata olives, pitted and halved
  • 6 oz feta cheese, cubed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Bring a large stockpot of water to a rolling boil and add 1 tbsp sea salt.
  2. Cook the refrigerated tortellini for 1 minute less than package directions to achieve an al dente texture. Drain immediately but do not rinse with cold water.
  3. In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, mustard, honey, garlic, oregano, and black pepper until emulsified.
  4. Toss the warm tortellini with 1/4 cup of the vinaigrette to allow the pasta to absorb the flavors as it cools.
  5. Prepare the garden mix by slicing the cucumber, halving the tomatoes, dicing the onion, and chopping the green pepper.
  6. In a large mixing bowl, combine the marinated tortellini, vegetables, Kalamata olives, and feta cheese.
  7. Pour the remaining dressing over the salad and toss gently to coat. Chill for at least 30 minutes before serving.