Mary Gaus, Devereux Downs Sunday Women B8
1 (16 oz.) package fresh cheese tortellini
1 ½ cups chopped grape tomatoes
1 ½ cups chopped cucumbers
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
cup chopped red onion
cup Kalamata olives
1 (4 oz.) package crumbled feta cheese
1 cup Greek salad dressing
Bring a large pot of lightly salted water to a boil. Cook pasta until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl. Add tomatoes, cucumbers, bell peppers, red onion, olives, and feta cheese. Add salad dressing and mix thoroughly. Chill in the refrigerator for 2 hours before serving.
