Ingredients
16 to 18 ounces refrigerated or frozen cheese tortellini1 medium sweet red pepper, julienned1 medium green pepper, julienned3/4 cup sliced red onion1/4 cup sliced ripe olives1/2 cup olive oil1/2 cup white wine vinegar3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes3 tablespoons lemon juice1-1/2 teaspoons seasoned salt1 teaspoon garlic powder1/2 teaspoon pepper1/8 to 1/4 teaspoon crushed red pepper flakes1/2 cup crumbled feta cheese
Preparation
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives.
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.
