Ingredients

The following ingredients have 10 Servings
  • 1 pound cheese tortellini pasta ((either fresh, or dried - cooked according to package's instructions))
  • 1 cup cherry tomatoes (halved)
  • ½ red onion (diced)
  • 1 large cucumber (peeled and chopped)
  • ½ cup canned artichoke hearts (roughly chopped)
  • ½ cup kalamata olives ((whole or sliced))
  • ½ cup crumbled feta cheese ((I use reduced fat))
  • ⅓ cup packed fresh basil leaves (finely chopped)
  • ½ cup extra virgin olive oil
  • ⅓ cup apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 2 teaspoons sugar
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt (or to taste)
  • black pepper (to taste)
  • juice of ½ lemon

Instruction

  • Combine all dressing ingredients in a jar, cover and shake well.
  • In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
  • Serve immediately OR cover and refrigerate up to 6 hours before serving.