Tortellini Salad I

Ingredients

• 0.3 cup olives black pitted sliced
• 16 ounces cheese-filled tortellini 
• 0.5 cup feta cheese crumbled
• 1 tablespoon basil fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon garlic powder 
• 0.5 cup bell pepper green chopped
• 3 tablespoons juice of lemon 
• 0.5 cup olive oil 
• 1  onion thinly sliced
• 3 tablespoons parmesan cheese grated
• 1 dash pepper sauce hot
• 1  bell pepper red thinly sliced
• 8 servings salt and pepper to taste
• 0.5 cup vinegar 

Equipment

• bowl
• oven
• pot

Directions

1. Cook pasta in a large pot of boiling water until al dente.
2. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
3. In a large bowl combine, tortellini, peppers, onion, and olives.
4. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.