Ingredients

• 18 ounces cheese tortellini
• ounces mini cucumbers , halved lengthwise, then sliced into half moons
• 0.5 small red onion , slivered
• 0.75 cups grape tomatoes , halved
• 0.25 cups kalamata olives , halved
• 0.75 cups olive oil
• 0.5 cups red wine vinegar
• 2 tablespoons ijon mustard
• 2 teaspoons garlic
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoons Greek seasoning
• 0.25 cups crumbled feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain tortellini; allow to cool.
2. 2 Combine cucumber, red onion, grape tomatoes, and olives in a large bowl.
3. 3 For the dressing, combine olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning in a glass jar with a lid. Tighten and shake well until dressing is well combined.
4. 4 Add tortellini to the vegetables. Pour the dressing over and thoroughly fold dressing into salad using a slotted spoon to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate, covered, until ready to serve.
5. 5 Add tortellini to vegetables. Pour dressing over. Use a slotted spoon to fold dressing into salad to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate until ready to serve.

Nutrition per serving