1 pkg. cheese tortellini pasta (fresh or frozen)
1 cup balsamic vinaigrette salad dressing (Kraft or Wishbone)
4 oz. feta cheese, crumbled
1 cup Greek olives
1 pint cherry tomatoes, halved
1 cup diced cucumber
1/4 cup finely chopped red onion (if desired)
1 tsp. minced garlic (if desired)

Cook pasta according to package directions. Meanwhile prepare remaining ingredients and combine in a large salad bowl. Add drained pasta. Stir.

Can be served fresh, but is best refrigerated overnight.

Submitted by: Amy Haskins