Greek Tortellini Pasta Salad​

Ingredients​

For The Salad:​

• 12 ounces Cheese Tortellini, cooked
• 8 ounces Greek golden pepperoncini, drained then sliced
• 1 pint cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• 6 ounces Feta cheese, crumbled
• ½ cup red onion, chopped
• 1 English cucumber, thickly sliced then quartered
• 1/3 cup fresh parsley, chopped
• ¼ cup Fresh dill, chopped

For The Dressing:​

• 1/3 cup red wine vinegar, plus 2 tablespoons
• 1/3 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon flat leaf parsley, finely chopped
• 3 large garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 1 teaspoon honey or pure maple syrup (add more to taste if desired)
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions​

1. Prepare the tortellini according to package instructions and set aside (you can also purchase the pre-cooked tortellini if preferred and skip this step).
2. While the Tortellini is cooking, make the dressing by combining all of the ingredients in a sealable jar and shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.
3. Prepare all your salad ingredients and add them to a large bowl. Then add your pasta and dressing and fold it all together until well combined.
4. Serve the pasta salad… or even better allow it to chill covered for an hour or two, to allow the flavors to marry, then toss again and enjoy!