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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. —Sue Braunschweig, Delafield, Wisconsin Ingredients:
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 |
Directions:
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. Yield: 10 servings.
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