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Greek With Envy

pasta, salads

1 pound cheese-filled tortellini
1 1/2 cups diced peeled English cucumber
10 cherry tomatoes; halved
3/4 cup chopped bottled roasted red peppers
3/4 cup crumbled light feta cheese (3 oz)
1/2 cup chopped green onions
1/3 cup chopped red onion
2 tablespoons chopped fresh oregano; or
2 teaspoons dried
1/4 teaspoon pepper
----Dressing----
1/4 cup fat-- Free Italian salad dressing
1 tablespoon (each) balsamic vinegar and lemon juice
1 teaspoon (each) liquid honey and Dijon mustard

Dressing: In small bowl, whisk together salad dressing, balsamic vinegar, lemon juice, honey and mustard; set aside. In large pot of boiling salted water, cook tortellini for 8 to 12 minutes or until tender but firm. Drain and rinse under cold running water; drain well and transfer to large bowl. Add cucumber, tomatoes, red peppers, feta cheese, green and red onions, oregano and pepper; mix well. Add dressing; toss again. Cover and refrigerate for 1 hour. From Looneyspoons and Crazy Plates - Janet and Greta Podleski

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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