Mediterranean Tortellini with Tangy Feta Vinaigrette

A crisp, colorful way to enjoy your favorite stuffed pasta during the warmer months. We promise this will be the most popular pasta salad at the picnic!

INGREDIENTS

• Salad:
• 1 (8.8-ounce) package DeLallo Three-Cheese Tortellini
• 4 ounces DeLallo Imported Greek Feta, crumbled
• 1/2 cup DeLallo Jumbo Pitted Calamata Olives
• 1/4 cup sliced red onion
• 1 small cucumber, chopped
• 1/2 cup halved cherry tomatoes
• 1 cup chopped bell pepper (red and orange)
• 2 tablespoons fresh chopped basil
• Feta Vinaigrette:
• 4 ounces DeLallo Imported Greek Feta, crumbled
• 2 tablespoons DeLallo Italian Red Wine Vinegar
• 1 teaspoon DeLallo Dijon Mustard
• 1 teaspoon chopped fresh oregano
• 1/2 cup DeLallo Extra Virgin Olive Oil
• Pinch of salt and pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook tortellini according to package instruction, about 14 minutes. Drain.
2. To create dressing, whisk together feta, vinegar, Dijon, oregano, salt and pepper. Once combined, continue to whisk. Add olive oil in a slow, steady stream.
3. Place salad ingredients in a large serving bowl. Gently toss with cooled pasta to combine. Add dressing and toss again to coat.