7 oz. pkg. tortellini cooked per directions
2 to 3 tomatoes, seeded and chopped
1/2 c. ripe olives, sliced
7 oz. Feta cheese, cubed

DRESSING:

8 oz. bottle Paul Newman's Italian dressing
2 to 3 garlic cloves, minced
1/2 c. parsley, chopped
1 tsp. each dried basil and tarragon
1/4 tsp. dried oregano
Dash nutmeg
1/2 c. olive oil
Salt and pepper

Mix together all dressing ingredients except olive oil. Slowly drizzle olive oil over mixture while continuing to mix well. Pour over tortellini salad ingredients and mix well. Cover and refrigerate overnight.