Tortellini Salad I

Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 286 Calories

Ingredients

• 3 tablespoons lemon juice
• ½ cup olive oil
• ½ teaspoon garlic powder
• salt and pepper to taste
• 1 tablespoon chopped fresh basil
• ½ cup chopped green bell pepper
• 1 dash hot pepper sauce
• ½ cup crumbled feta cheese
• 1 onion, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 red bell pepper, thinly sliced
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh mint
• 16 ounces cheese-filled tortellini
• ¼ cup black olives, pitted and sliced
• ½ cup vinegar

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.

Step 2

Meanwhile, in a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.

Step 3

In a large bowl combine tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least 4 hours.

Step 4

Before serving, toss in feta and Parmesan.