Ingredients
3 cups dried tortellini
1 cup diced peeled cucumber
1 cup diced red bell pepper (1 large)
1/4 cup pitted kalamata olives halved
1/4 cup diced red onion
1/4 cup chiped fresh parsley
1/4 cup extra-virgin olive oil
1 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 cup crumbled feta (about 4 ounces)
Preparation
Cook the tortellini in salted water. Drain and rinse with cold water. Let cool.
Add the olive oil into the cooked tortellini and mix thoroughly. Fold in the remaining ingredients. Chill for at least one hour.
