2 (10 oz.) pkgs. tricolor tortellini

DRESSING:

1/4 c. fresh basil leaves
2 green onions, cut in 2-inch lengths
2 tbsp. parsley sprigs
1 tbsp. snipped fresh dill
1/2 c. olive oil
1/4 c. champagne or white wine vinegar
2 med. tomatoes, chopped
8 oz. feta cheese
1/2 c. sliced black olives

Cook tortellini as package directs. Drain and set aside to cool. Make dressing in food processor. Chop basil, onions, parsley, and dill. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.

In small glass measure, combine oil and vinegar; with motor running pour in oil mixture. Process until blended. In large bowl, toss tortellini with dressing, tomatoes, cheese, and olives. Cover with plastic wrap and refrigerate until serving.

Serve in bowl lined with lettuce. Makes 8 servings.