16 oz fresh cheese-filled tortellini
¼ cup olive oil
2 tsp grated lemon zest, minced
¼ cup fresh lemon juice
2 Tbs ground walnuts
1 Tbs honey
1 medium green bell pepper, seeded and thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 small red onion, julienned
½ cup sliced black olives
½ cup crumbled feta cheese
1 large boneless chicken breast half, cooked and sliced into thin strips
1. Cook pasta al dente according to package directions. Drain and cool under cool water. Refrigerate until chilled.
2. Prepare dressing in a small bowl by whisking together olive oil, lemon zest, lemon juice walnuts and honey. Refrigerate until ready to use.
3. Toss chilled pasta in large salad bowl with chilled dressing. Add vegetables, cheese and chicken and toss together well.
4. Serve cold.
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RATE THIS RECIPE[ratings]
“Lots of flavors in one salad. Really yummy.”