Greek Tortellini Salad

• 16 to 18 ounces refrigerated or frozen cheese tortellini
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 3/4 cup sliced red onion
• 1/4 cup sliced ripe olives
• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
• 3 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 1/2 cup crumbled feta cheese

1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

frozen cheese, sweet red pepper, green pepper, red onion, olives, olive oil, white wine vinegar, fresh mint, lemon juice, salt, garlic, pepper, red pepper, feta cheese

Taken from www.tasteofhome.com/recipes/greek-tortellini-salad/ (may not work)