Ingredients
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1/3 cup light Italian dressing
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1 tablespoon balsamic vinegar
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1 tablespoon lemon juice, freshly squeezed
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1 1/2 cups English cucumbers, peeled and diced
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10 cherry tomatoes, halved
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1/2 cup chopped green onion
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1/3 cup minced red onion
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2 tablespoons minced fresh oregano leaves
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3/4 cup reduced-fat feta cheese, crumbled
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1 lb cheese tortellini
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3/4 cup roasted red pepper, chopped
Instructions
- Whisk together all dressing ingredients in a bowl; refrigerate until ready to use.
- Cook tortellini according to package directions until tender but firm. Drain and rinse under cold running water. Drain again. Transfer tortellini to a large bowl.
- Add cucumber, tomatoes, red peppers, feta, green and red onions, oregano, and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for one hour before serving.