Charlotte’s Tortellini Salad

Ingredients

• 16 ounces cheese-filled tortellini
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, julienned
• 1 small red onion, julienned
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese
• 1 boneless chicken breast half, cooked and sliced into thin strips
• 1/4 cup olive oil
• 2 teaspoons grated lemon zest, minced
• 1/4 cup lemon juice
• 2 tablespoons ground walnuts
• 1 tablespoon honey

Directions

Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.

Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.

In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.