Greek Tortellini Pasta Salad

This past weekend, my mom and I hosted a co-ed barbecue, in lieu of a traditional baby shower, for my brother and his wife, who are expecting their second child in a few weeks. It was a great time, with lots of yummy food and great friends and family. Best of all, the weather was absolutely fabulous and perfect for a backyard BBQ. (I took full advantage of it by wearing a sundress and flip-flops.)

For one of the many sides we had, I made a pasta salad. Not only are they one of my favorite things to eat at get-togethers/barbeque's, they are also one of my favorite things to make for them. I love coming up with new versions. After some consideration, I decided I wanted to use greek salad components but keep it simple. Originally, I was planning on using farfalle, but then chose to make it with tortellini instead. This came out awesome and I received lots of compliments on this one!

for the dressing:
1/4 cup red wine vinegar
1/3 cup good quality olive oil, plus extra, if needed
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 1/2 tsp honey
1 tsp dried basil
1 tsp dried oregano
several grinds of pepper

for the salad:
2 (1 lb.) packages frozen tri-colored tortellini
1/2 cup sliced kalamata olives
1 cup grape tomatoes, sliced
1 large cucumber, peeled, seeded and diced
6 oz. feta, crumbled

In a container with a tight fitting lid, combine all dressing ingredients. Shake well to blend.

Cook the tortellini until tender, according to package directions. Make sure not to overcook. Drain and give a quick rinse under water, but keep tortellini warm.

Place warm tortellini and olives in serving dish. Pour dressing over top and toss gently to coat. Cover and refrigerate for several hours (or over night.)

Before serving add tomatoes, cucumbers and feta. If needed (depending on length of time refrigerated) drizzle with some extra olive oil if dry. Toss gently to combine.