Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp Kosher salt
  • 1 cup grape tomatoes, halved
  • 1 cup English cucumber, sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup roasted red peppers or pepperoncini, chopped
  • 1/2 cup feta cheese
  • 1/2 cup basil pesto
  • 1/4 cup zesty Italian dressing
  • 2 tbsp pepperoncini brine
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the tortellini and cook for 3 to 5 minutes until they float and feel slightly firm.
  2. Drain the pasta in a colander and rinse with cold water.
  3. While the pasta is still slightly damp, place it in a large mixing bowl.
  4. In the same large bowl, combine the 1/4 cup zesty Italian dressing and 2 tbsp pepperoncini brine. Stir in the 1/2 cup basil pesto and 1/4 tsp red pepper flakes until smooth.
  5. Add the grape tomatoes, cucumber, Kalamata olives, red onion, pepperoncini, and feta cheese to the bowl with the tortellini.
  6. Pour the dressing over the salad and toss gently until every ingredient is evenly coated. Garnish with red pepper flakes if desired.