2 (9 oz.) pkgs. plain or tri colored refrigerated tortellini, cooked and drained
2 red and green peppers cut into thin strips, 2 c.
1 sm. red onion, thinly sliced
1/4 c. sliced pitted ripe olives
1/4 c. rice wine vinegar or white vinegar
1/2 c. olive oil or salad oil
3 tbsp. snipped fresh mint or 1 tbsp. dried mint
3 tbsp. lemon juice
2 tbsp. dry sherry
1 1/2 tsp. seasoned salt
1 tsp. garlic powder
1/8 - 1/4 tsp. crushed red pepper
1/2 c. crumbled feta cheese

In a large bowl combine cooked pasta, sweet peppers, onions and olives.

For dressing combine vinegar, oil, mint, lemon juice, sherry, seasoned salt, garlic powder, red pepper and 1 teaspoon pepper. Pour over salad; toss to coat. Cover, chill 4 to 24 hours. Stir in cheese. Use a slotted spoon to serve. Makes 12-14 side dish servings.