Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/3 cup red onion, finely diced
  • 1/2 cup sliced black olives
  • 1/2 cup sliced pepperoncinis
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a pot of salted water to a boil. Add the tortellini and cook until just al dente (usually 2–5 minutes). Drain immediately.
  2. Spread the drained tortellini on a large baking sheet or rinse briefly under cold water to stop the cooking process and maintain firmness.
  3. Whisk olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, and black pepper in a jar until emulsified. Toss the slightly warm tortellini with 1/4 of the dressing.
  4. Add diced cucumbers, bell peppers, onions, tomatoes, olives, and pepperoncinis to the bowl. Pour over the remaining dressing and fold in the fresh parsley. Stir gently until coated.