Greek Tortellini Salad
- 2 (9 oz.) pkg. cheese tortellini
- 2 red and/or green sweet peppers
- 1 small red onion
- 1/4 c. sliced, pitted ripe olives
- 1/2 c. rice-wine or white vinegar
- 1 tsp. black pepper
- 1/2 c. olive oil or salad oil
- 1 Tbsp. dried mint
- 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
- In a large bowl, combine cooked pasta, sweet peppers, onion and olives.
- For dressing, combine vinegar, oil, mint, lemon juice, sherry, seasoned salt, garlic powder, black pepper and red pepper. Pour over salad; toss gently to coat.
- Cover and chill for 4 to 24 hours.
- Stir in cheese.
- Use a slotted spoon to serve.
- Makes 12 to 14 side-dish servings.
cheese tortellini, red andor, red onion, olives, ricewine, black pepper, olive oil, mint, lemon juice, sherry, salt, garlic powder, red pepper, feta cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=713090 (may not work)