This delicious meal from my Greek nonna is a hit.

2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Directions
1. Begin by cooking the tortellini according to the package instructions. Once cooked, drain and let cool completely.
2. In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Finish by sprinkling fresh parsley over the top. Taste and adjust the seasoning if needed.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Variations & Tips
If you have any picky eaters, you can easily customize this salad. For example, you can omit the red onion or olives if they’re not favorites, or replace the feta with a milder cheese like mozzarella. If you'd like to add some protein, grilled chicken or shrimp make excellent additions. For a gluten-free option, use your favorite gluten-free pasta instead of tortellini. And for an extra burst of flavor, consider adding some sun-dried tomatoes or artichoke hearts.