Greek Tortellini Salad

Greek Tortellini Salad
Sue

One of my favorites!

2 9 oz pkgs. plain or tricolored refrigerated cheese tortillini, cooked and drained.
2 red and/or green sweet peppers, cut into thin strips (2 cups)
1 small red onion, thinly sliced
1/4 c sliced, pitted ripe olives
1/2 c rice wine vinegar or white vinegar
1/2 c olive oil or salad oil
3 T snipped fresh mint or 1 T dried mint
3 T lemon juice
1 1/2 t seasoned salt
1 t garlic powder
1/8 to 1/4 t crushed red pepper
1/2 c crumbled feta cheese

In large bowl combine cooked pasta, sweet peppers, onion, and olives. For dressing, combine vinegar, oil, mint, lemon juice, seasoned salt, garlic powder, red pepper and 1 teaspoon pepper. Pour over salad; toss to coat. Cover; chill 4 to 24 hours. Stir in cheese. Use slotted spoon to serve. Makes 12 to 14 side-dish servings

Nutrition information per serving: 236 calories., 13 g fat, 27 mg chol., 8 g protein, 24 g carbo., 415 mg sodium RDA 30% vit. C.Dill-Artichoke