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
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.
Makes 6 servings