Greek  Tortellini  Salad

Salad

• 1 package O Sole Mio 4 Cheese Tortellini (9 oz)
• 1 tomato, seeded and diced
• ¼ cucumber, seeded and sliced, then cut into quarters
• ½ green bell pepper, cut into 2-inch strips
• ½ red onion, cut into 2-inch slices
• 200 g (1 cup) black olives
• 50 g (⅓ cup) crumbled feta cheese

Dressing

• 45 ml (3 tablespoons) olive oil
• 7.5 ml (½ tablespoon) red wine vinegar
• 7.5 ml (½ tablespoon) fresh lemon juice
• 1 clove garlic
• 5 ml (1 teaspoon) dried oregano

Dressing

• Mix olive oil, vinegar, lemon juice, garlic, and half of the oregano in a bowl and whisk together.

Salad

1. Cook the pasta for 4 minutes, drain, and rinse under cold water. Drain again and place in a large bowl.
2. Add the vegetables and the dressing. Gently toss. Season with salt and pepper.
3. Transfer to a serving dish.
4. Top with crumbled feta and sprinkle with the remaining oregano.