Charlotte's Tortellini Salad recipe

6 servings

16 ounces cheese-filled tortellini

1 green bell pepper, thinly sliced

1 red bell pepper, julienned

1 small red onion, julienned

1/2 cup sliced black olives

1/2 cup crumbled feta cheese

1 boneless chicken breast half, cooked and sliced into thin strips

1/4 cup olive oil

2 teaspoons grated lemon zest, minced

1/4 cup lemon juice

2 tablespoons ground walnuts

1 tablespoon honey

Cook pasta in a large pot of boiling salted water until al dente.

Drain and cool under cold water.

Refrigerate until chilled.

Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey.

Refrigerate until chilled.

In a salad bowl, combine pasta, peppers, red onion, olives, and chicken.

Add lemon dressing and feta cheese, toss and serve.