GREEK TORTELLINI SALAD

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Greek Tortellini Salad image

A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

16 to 18 ounces refrigerated or frozen cheese tortellini
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
3/4 cup sliced red onion
1/4 cup sliced ripe olives
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
3 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese

Steps:

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

Nutrition Facts :

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