Cheese Tortellini Blueberry Mint Salad With Feta & Fresh Peas

• 1 Buitoni Three Cheese Tortellini
• 2 cups fresh blueberries
• 1 tablespoon finely chopped mint
• 1/8 cup mint leaves
• 2 cups frozen green peas
• 1/2 cup crumbled feta
• 1 clove garlic finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 2 tablespoons white balsamic vinegar
• 1 pinch sugar
• 1/8 teaspoon salt
• 1 pinch ground black pepper

1. Bring a medium sized stockpot of water to a boil.
2. While the water is coming to a boil, prepare the dressing by chopping the garlic clove and whisking together the remaining ingredients. Set aside.
3. When the water is boiling, cook tortellini as directed for 7 minutes. At the 7-minute mark (just before pasta is done) toss the 2 cups of frozen peas into the pot with the tortellini to cook them for 60 seconds.
4. Turn off the heat and strain the tortellini and peas from the stockpot. Chill until pasta and peas are cool.
5. In a medium bowl, combine the cooked pasta & peas with the blueberries, and chopped mint.
6. Pour dressing over pasta salad and toss to combine well. To serve, top with feta & torn mint leaves.

buitoni three cheese, fresh blueberries, mint, mint leaves, frozen green peas, feta, garlic, olive oil, oregano, white balsamic vinegar, sugar, salt, ground black pepper

Taken from www.yummly.com/recipe/Cheese-Tortellini-Blueberry-Mint-Salad-with-Feta-_-Fresh-Peas-2652822 (may not work)