Garden Veggie Tortellini Salad

Cook the tortellini according to the package directions.
While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.
Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.
Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
Cover and refrigerate for at least 1 hour before serving.

Ingredient :

1 pkg (12 oz/350 g each) dried cheese-filled tortellini
½ cup (125mL) olive oil
¼ cup (60 mL) white wine vinegar
3 tbsp (45 mL) GARDEN VEGETABLE DIP MIX
1 bell pepper, seeded and quartered
½ seedless cucumber, halved
1 cup (250 mL) cherry tomatoes, halved
1 pkg (6 oz/175 g) crumbled feta cheese
Optional: sliced black olives