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Lunch-Box Tortellini Salad

Source of Recipe


Adapted from "The Brown Bag Lunch" by Susan Epstein






List of Ingredients



• 1 (9-ounce) pkg. cheese tortellini
  
• 1 large shallot, peeled and thinly sliced
  
• 2 medium tomatoes, diced
  
• 2 (2-1/4-ounce) cans sliced black olives, drained well
  
• 1/3 cup crumbled feta cheese
  
• 1/4 cup prepared Balsamic or Italian salad dressing
  
• 1 tsp Dijon mustard
  
• 1 tsp dried dill weed
  
• 1/4 cup chopped walnuts
  
• 1/4 cup chopped parsley
  
• Freshly ground black pepper to taste
  






Instructions



1. Bring a pan of water to a boil. Add the tortellini and cook according to package directions, adding the sliced shallot during the last 2 minutes of cooking time. Drain well.
   
   
2. Combine the tortellini and shallots, tomatoes, olives and feta in a bowl.
   
   
3. In a small jar, combine the prepared salad dressing, mustard and dill weed. Close the jar and shake well to combine. Pour over the salad. Stir in the walnuts and parsley. Season with pepper and pack into lunch containers.
   
   Makes 2 to 3 servings.