Ingredients:

  • 20 oz cheese-filled tortellini, fresh or frozen
  • 1 cup English cucumber, quartered and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups shredded rotisserie chicken breast

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the tortellini and cook for 1 minute less than the package instructions suggest. Drain immediately and rinse under cold running water for 30 seconds to stop the cooking process.
  2. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and dried oregano in a small jar or bowl until the mixture looks opaque and thickened.
  3. In a large mixing bowl, combine the cucumbers, tomatoes, red onions, olives, artichokes, cooled tortellini, and shredded chicken. Pour the dressing over the top and toss gently. Fold in the crumbled feta cheese last to maintain its texture.