Greek Tortellini Salad with Feta

Ingredients

• 20 oz refrigerated cheese tortellini
• 1 tbsp sea salt
• 1 pint cherry tomatoes, halved
• 2 medium Persian cucumbers, quartered and sliced
• 0.5 large red onion, thinly sliced
• 0.5 cup Kalamata olives, pitted and halved
• 1 medium green bell pepper, chopped into 1/2-inch pieces
• 0.5 cup extra virgin olive oil
• 0.25 cup red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 0.5 tsp Dijon mustard
• 0.25 tsp honey
• 1 cup Greek feta cheese, crumbled
• 0.25 cup fresh parsley, chopped

Instructions

1. 1

   Bring a large pot of water to a rolling boil and add 1 tbsp sea salt. Note: This is your only chance to season the actual pasta dough.

2. 2

   Drop in the 20 oz refrigerated cheese tortellini and cook for 5 mins until they float and feel tender.

3. 3

   While the pasta cooks, whisk together the 0.5 cup extra virgin olive oil, 0.25 cup red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, 0.5 tsp Dijon mustard, and 0.25 tsp honey.

4. 4

   Drain the tortellini but do not rinse them. Transfer them immediately to a large mixing bowl.

5. 5

   Pour half of the dressing over the warm pasta and toss gently until the pasta looks glossy and coated. Note: This allows the warm starch to absorb the flavors.

6. 6

   Halve the 1 pint cherry tomatoes and slice the 2 medium Persian cucumbers and 0.5 large red onion.

7. 7

   Chop the 1 medium green bell pepper into 1/2 inch pieces and halve the 0.5 cup Kalamata olives.

8. 8

   Add the prepared vegetables to the bowl with the pasta and pour over the remaining dressing.

9. 9

   Gently fold in the 1 cup Greek feta cheese and 0.25 cup fresh parsley until the colors are evenly distributed.

10. 10

    Let the salad sit for at least 15 minutes before serving, or chill it if you prefer a cold crunch.