Ingredients:

  • 12 oz fresh or frozen cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Bring salted water to a boil, add the tortellini, and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. While tortellini cooks, chop the cherry tomatoes, cucumber, red bell pepper, and olives. Set aside.
  3. In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, salt, and pepper.
  4. In a large mixing bowl, combine cooked tortellini, cherry tomatoes, cucumber, red bell pepper, olives, and chopped basil. Pour the dressing over the salad and toss gently to combine.
  5. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.