3 Medium vine or roma tomatoes (seeded and chopped)
1/4 Medium red onion (finely diced)
1/2 cup kalamata olives (sliced)
3 tablespoons fresh oregano, or 2 tsp dried (finely chopped)
100g feta cheese (crumbled)
1/4 cup red or white wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon dijon mustard
2 tablespoons honey
Not only is this a great big batch recipe for weekday lunches, it's perfect for a potluck.
Prepare tortellini according to package instructions and immediately run cooked pasta under cold water to stop the cooking process.
Add cooled and well-drained pasta with the remaining salad ingredients.
Whisk all dressing ingredients together. If preparing the salad in advance, pour 2/3 of the dressing over salad, tossing to combine. Reserve the remaining dressing to toss with the salad just before serving.