Recipe Roundtable – Greek Tortellini Salad

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This is a great recipe for summer entertaining.  It’s more filling than regular pasta salad, and it can be made a day ahead. Enjoy!

Greek Tortellini Salad

2 - 9 oz packages refrigerated cheese tortellini, cooked and or drained

2 red and/or green sweet peppers, cut into strips

1 small red onion, thinly sliced

1/4 cup sliced pitted ripe olives

1/2 cup rice-wine vinegar

1/2 cup olive oil

3 tbsp snipped fresh mint

2 tbsp dry sherry

3 tbsp lemon juice

1 1/2 tsp Morton’s Season-All Seasoned Salt (need a coupon?)

1 tsp garlic powder

1 tsp ground black pepper

1/4 tsp crushed red pepper

1/2 cup crumbled feta cheese

In a large bowl combine cooked pasta, peppers, onions, and olives. For dressing combine all remaining ingredients except feta. Pour over salad/ toss gently to coat. Cover and chill 4 to 24 hours. Add feta cheese. Makes 12 servings.