Ingredients:

  • 12 oz (340 g) cheese tortellini (fresh or frozen)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (120 g) cucumber, diced
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/4 cup (40 g) red onion, finely chopped
  • 1/2 cup (75 g) feta cheese, crumbled
  • 1/4 cup (60 ml) Kalamata olives, pitted and sliced
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon (5 g) dried oregano
  • 1/2 teaspoon (2 g) garlic powder
  • Salt and pepper to taste

Instructions:

  1. Boil water in a large pot and add salt. Cook tortellini according to package instructions until al dente (about 3-5 minutes). Drain and rinse under cold water.
  2. Chop cherry tomatoes, cucumber, red bell pepper, and red onion. Place vegetables in a large mixing bowl.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper.
  4. Add the cooked and cooled tortellini to the vegetable mix. Drizzle dressing over the salad and toss gently. Fold in feta cheese and olives.
  5. Cover the salad and refrigerate for at least 30 minutes prior to serving to enhance the flavors.