Greek Tortellini Pasta Salad

By slane2

Ingredients

• Dressing:
• 1/3 cup fat-free Italian dressing
• t tbsp each balsamic vinegar and freshly squeezed lemon juice
• 1 tsp each Dijon mustard and liquid honey
• Sala
• 1 lb (454 g) cheese-filled tortellini
• 1 1/2 cups peeled, diced English cucumber
• 10 cherry tomatoes, halved
• 3/4 cup chopped bottled roasted red peppers
• 3/4 cup crumbled feta cheeze (3 oz / 85 g)
• 1/2 cup chopped green onions
• 1/3 cup minced red onions
• 2 tbsp minced fresh oregano leaves
• 1/4 tsp freshly ground black pepper

Details

Servings 4

Preparation

Step 1

* To make dressing, whick together all dressing ingredients in a small bowl. Refrigerate until ready to use.

* Cook tortellini according to package directions until tender but firm. Drain and rinse under cold running water. Drain again. Transfer tortellini to a large bowl.

* Add cucumber, tomatoes, red peppers, feta cheese, green and red onions, oregano and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for 1 hour before serving.