Greek Tortellini Salad

1. 
   Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain tortellini; allow to cool.

2. Combine cucumber, red onion, grape tomatoes, and olives in a large bowl.

3. For the dressing, combine olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning in a glass jar with a lid. Tighten and shake well until dressing is well combined.

4. Add tortellini to the vegetables. Pour the dressing over and thoroughly fold dressing into salad using a slotted spoon to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate, covered, until ready to serve.

5. Add tortellini to vegetables. Pour dressing over. Use a slotted spoon to fold dressing into salad to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate until ready to serve.

Cook's Notes:

I buy my tortellini in the refrigerated section at Aldi. I purchased two 9-ounce packages.

Feel free to add cooked grilled chicken breast strips for more protein.