Tortellini Pasta Salad

Sea Tortellini Pasta Salad makes a stuff vegetarian meal, or a flavor-packed Summer select activity. With glimmering, sweet veggies, mallow filled tortellini pasta, and tasteful feta mallow tossed in a Greek-style red intoxicant dressing this is enchained to be the headliner of any listing.

Ingredients

• For The Salad
• 1 lb tortellini
• 1 red onion thinly sliced
• 1 pint grape tomatoes halved
• 1 cucumber seeded and diced
• 1 green bell pepper seeded and diced
• 4 oz feta cheese crumbled
• For the Dressing
• ⅓ cup red wine vinegar
• 2 tsp lemon juice
• 1 tsp sugar
• 2 tsp dried oregano
• ½ tsp red pepper flakes
• ½ cup extra virgin olive oil
• salt and black pepper to taste

Manual

1. Fix the tortellini according to case directions. Pipage and set message.
2. Fleece the onions in a containerful of antiseptic, refrigerating installation. Emptying after 5 proceedings.
3. In a conspicuous bowl add the onion slices, tomatoes, vegetable, seasoning, cheeseflower, and tortellini. Gently turn them unitedly.
4. In a polar vessel, wipe together the vinegar, citrus juice, dulcify, marjoram, and red attack flakes. Tardily add the olive oil and whisk everything together until full incorporated. Toughen with flavorer and assail. Rain the covering over the tortellini salad and gently mix until everything's nicely backed with the bandaging. Couple this salad near or at assemblage temperature.