Tortellini Salad

• 18 -19 ounces cheese tortellini
• 8 ounces good quality feta cheese, cut into 1/2-inch cubes
• 1 cup pitted black olives, broken into 1/4-inch to 1/2-inch pieces
• 12 cup sliced green onion (whites & greens)
• 1 (15 ounce) can artichokes, drained & roughly chopped
• 23 cup slivered almonds, toasted
• 2 teaspoons lemon zest
• 14 cup fresh lemon juice
• 13 cup extra virgin olive oil
• 1 teaspoon sea salt
• 14 teaspoon fresh ground black pepper
• 12 teaspoon dried oregano

1. Cook pasta according to package directions; should be firm to bite when done.
2. Rinse with cool water when done, and drain well.
3. In a bowl, whisk together lemon zest, juice, olive oil, salt, pepper and oregano.
4. Add the rest of the ingredients, minus the almonds and toss gently.
5. Add almonds and mix gently just before serving.
6. Tastes best closer to room temperature, but still slightly chilled.

tortellini, feta cheese, black olives, green onion, artichokes, slivered almonds, lemon zest, lemon juice, extra virgin olive oil, salt, ground black pepper, oregano

Taken from www.food.com/recipe/tortellini-salad-239870 (may not work)