20 oz (1 lb 14 oz) dual or tri-color tortellini
1/4 cup olive oil
1 Tbsp red wine vinegar
salt & pepper
3/4 cup feta cheese, crumbled
1/2 cup sun-dried tomatoes, sliced thin
1 pint grape tomatoes, rinsed and dried
1/2 cup Kalamata olives
1 tsp crushed red pepper
5-6 basil leaves, chopped

Fill a large pot with water sprinkle in salt.  Bring to a boil and cook your tortellini according to the package instructions, do not overcook.  Drain the tortellini and let cool completely.

While the tortellini is cooling, whisk the olive oil and red wine vinegar in a small bowl.  Season the oil mixture with kosher salt and pepper.  Once the tortellini is cooled, add it to a large bowl.  Now add the feta, sun-dried tomatoes, grape tomatoes, Kalamata olives, and red pepper flakes.  Drizzle the olive oil mixuture over the top of the ingredients and toss everything together.  Top with crushed red pepper flakes, basil, and a little more S&P (if needed).

Let the salad chill in the fridge for a minimum of 2 hours before serving to let the flavors meld.  To store, keep the salad in a tightly covered bowl to prevent the salad from drying out.  Try to eat within 4 days (that part won’t be hard).  Enjoy!

I used a dual colored tortellini from Buitoni, it was less expensive than buying two boxes of dry tortellini and it tastes great!

Cook according to the package directions.

Drain the pasta.

I poured my pasta into a large flat bowl to help it cool quickly.

Whisk together the olive oil and red wine vinegar.

Pretty design!

Season with a little salt and pepper.

Once the pasta is cooled, add both kinds of tomatoes, feta, and olives.

Drizzle with the olive oil mixture.

Toss together.

Oh hey, I think I’ll use some fresh basil from our mini-garden. 🙂

Top with basil and red pepper flakes.

All done! Now let the salad chill in the fridge for at least 2 hours.

Have a great day!