Greek Tortellini Salad Recipe

• 2 (9 ounce.) Packages plain or possibly tri colored refrigerated tortellini, cooked and liquid removed
• 2 red and green peppers cut into thin strips, 2 c.
• 1 sm. red onion, thinly sliced
• 1/4 c. sliced pitted ripe olives
• 1/4 c. rice wine vinegar">vinegar or possibly white vinegar">vinegar
• 1/2 c. extra virgin olive oil or possibly salad oil
• 3 tbsp. snipped fresh mint or possibly 1 tbsp. dry mint
• 3 tbsp. lemon juice
• 2 tbsp. dry sherry
• 1 1/2 teaspoon seasoned salt
• 1 teaspoon garlic pwdr
• 1/8 - 1/4 teaspoon crushed red pepper
• 1/2 c. crumbled feta cheese

1. In a large bowl combine cooked pasta, sweet peppers, onions and olives.
2. For dressing combine vinegar, oil, mint, lemon juice, sherry, seasoned salt, garlic pwdr, red pepper and 1 tsp.
3. pepper.
4. Pour over salad; toss to coat.
5. Cover, refrigerate4 to 24 hrs.
6. Stir in cheese.
7. Use a slotted spoon to serve.
8. Makes 12-14 side dish servings.

tortellini, red, red onion, olives, rice wine vinegarvinegar, extra virgin olive oil, fresh mint, lemon juice, sherry, salt, garlic, red pepper, feta cheese

Taken from cookeatshare.com/recipes/greek-tortellini-salad-51219 (may not work)