Greek Tortellini Salad

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon Morton kosher salt
• 1/2 teaspoon black pepper
• 20 ounces refrigerated cheese tortellini
• 1 medium red bell pepper (thinly sliced)
• 1 cup thinly sliced Persian or English cucumber (with slices cut into half moons)
• 1/2 small red onion (very thinly sliced)
• 1 cup halved grape tomatoes
• 3/4 cup halved or sliced Kalamata olives
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• 4 ounces crumbled feta cheese

Instructions

1. 1

   For the dressing: Add all ingredients to a pint jar, twist on the lid, and shake vigorously to combine. Set in the fridge to chill.

2. 2

   For the salad: Cook tortellini just to al dente, according to package instructions. I always add about 2 teaspoons of Morton kosher salt to the boiling water - this doesn't make the tortellini overly salty, just adds a nice flavor. Add tortellini to a large colander to drain, then run cold water over it until pasta is cool to the touch. Continue to drain while you prepare the rest of the salad, shaking the colander gently to remove as much water as possible.

3. 3

   Add the chilled tortellini, veggies, olives, and herbs to a very large bowl. Fold gently to combine.

4. 4

   Give the dressing a few good shakes, then drizzle half of it over the tortellini mixture. Fold gently to combine. Add the feta and fold gently again. Taste test - add more dressing, salt, and pepper, if desired.

5. 5

   Serve right away or place in the fridge, covered, until ready to serve. Store remaining dressing in the fridge. The tortellini will soak up the dressing more as it sits, so I always make sure to keep at least a few tablespoons for drizzling over the top right before serving, or for any leftovers. Depending on your taste, you may or may not use all the dressing.