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20 oz. pkg. refrigerated cheese tortellini
1 1/2 c. grape tomatoes, cut in half
1 large cucumber, chopped
1 c. kalamata olives, pitted and chopped
1/2 red onion, chopped
3/4 c. feta cheese, crumbled

1/4 c. extra virgin olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
Salt and pepper to taste

Bring a large pot of salted water to boil. Cook the tortellini
according to package directions. Drain the tortellini and rinse
with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber,
olives, red onion and feta cheese.

In a small mixing bowl, whisk together all the dressing ingredients.
Pour the dressing over the salad and stir until salad is well
coated. Serve immediately or store in fridge up to three days.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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