Feta and Kalamata Olive Tortellini Pasta Salad

Ingredients

• 20 ounces, weight Tri-color Tortellini
• ¼ cups Olive Oil
• 1 Tablespoon Red Wine Vinegar
• ¾ cups Feta Cheese, Crumbled
• ½ cups Sliced Sun Dried Tomatoes
• 1 pint Grape Tomatoes
• ½ cups Kalamata Greek Olives
• 1 teaspoon Crushed Red Pepper
• 5 whole Basil Leaves, Chopped
• Salt And Pepper

Preparation Instructions

Bring a pot of salted water to a boil and cook the pasta according to instructions on the package. Drain and remove from pasta pot. Set aside and allow to cool.

Whisk together olive oil and red wine vinegar in a medium bowl. Add salt and pepper to taste.

In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, and olives. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste.

Refrigerate pasta salad for at least 2 hours before serving. Pasta can be stored in a tightly sealed container in the refrigerator for 3-4 days.