Tortellini Salad

• 2 (9 oz.) pkg. plain or tri-colored refrigerated cheese tortellini, cooked and drained
• 2 c. red and green sweet peppers, sliced thin
• 1 small red onion, sliced thin
• 1/4 c. pitted ripe olives, sliced
• 1/2 c. rice wine vinegar
• 1/2 c. canola oil
• 3 Tbsp. fresh mint, chopped
• 3 Tbsp. lemon juice
• 2 Tbsp. dry sherry
• 1 1/2 tsp. seasoned salt
• 1 tsp. garlic powder
• 1/4 tsp. crushed red pepper
• 1/2 c. crumbled Feta cheese
• fresh ground pepper to taste

1. In a large bowl combine cooked tortellini, onion, sweet peppers and olives.
2. Combine rest of ingredients, except cheese. Pour over salad.
3. Toss to coat.
4. Cover.
5. Chill 4 to 24 hours. When ready to serve, stir in cheese.
6. Use slotted spoon to serve. Makes 12 to 14 side dish servings.

red and, red onion, pitted ripe olives, rice wine vinegar, canola oil, fresh mint, lemon juice, sherry, salt, garlic powder, red pepper, feta cheese, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688446 (may not work)