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Greek Tortellini Salad

A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. —Sue Braunschweig, Delafield, Wisconsin
10 ServingsPrep: 20 min. + chilling

Ingredients

  • 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 Crisco® Extra Virgin Olive Oil or Canola 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

Directions

  • 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. Yield: 10 servings.
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