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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
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My family loves this so I always double the recipe! You can also add cucumbers, cherry tomatoes, artichoke hearts - well anything else you like. I didn’t have sherry when I made this so I used red wine vinegar * Much better with kalamata olives Ingredients:
2 (16 ounce) packages frozen cheese tortellini |
6 ounces black olives (drained, pitted and sliced) or 40 kalamata olives (drained, pitted and sliced) |
4 ounces feta cheese (crumbled) |
1 green pepper, cut into thin strips |
1 red pepper, cut into thin strips |
1 yellow pepper, cut into thin strips |
1 small red onion, chopped |
1/2 cup seasoned rice wine vinegar |
1/2 cup olive oil |
3 tablespoons lemon juice |
1 tablespoon dried mint |
1 teaspoon greek oregano |
1 1/2 teaspoons seasoning salt |
1 teaspoon garlic powder |
2 tablespoons sherry wine |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Mix all ingredients for the dressing together thoroughly and refrigerate for about an hour.
2. Make tortellini according to package directions, rinse in cold water until completely cooled then drain.
3. Add peppers, onions and olives to tortellini and toss.
4. Pour dressing over above mixture an mix well.
5. Add crumbled feta cheese right before you serve.
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