2 (9 oz.) pkg. plain or tri-colored refrigerated cheese tortellini, cooked and drained
2 red and/or green sweet peppers, cut into thin strips (2 c.)
1 small red onion, thinly sliced
1/4 c. sliced pitted ripe olives
1/2 c. red 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 to 1/4 tsp. crushed red pepper
1/2 c. crumbled Feta cheese

In a large bowl, combine cooked pasta, sweet peppers, onion 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 to 14 side-dish servings.