Colorful Tortellini Pasta Salad - cooking recipe

Ingredients

16 ounces cheese-filled egg tortellini
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1 teaspoon black pepper, freshly ground
1 teaspoon garlic granules
1/4 teaspoon cayenne pepper
4 dashes hot pepper sauce
1/2 cup crumbled feta cheese
1/4 cup grated parmesan cheese

Preparation

Cook pasta according to directions on the package.
When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
Rinse with cold water and drain well.
Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
Combine peppers, onion, and olives in a very large bowl.
Gently stir in tortellini.
Pour dressing over salad and lightly toss to coat pasta and vegetables.
Cover and refrigerate overnight or for at least four hours.
Just before serving, sprinkle the cheeses on top.