Greek tortelloni salad

Ingredients for 4 servings:

• 500 g tortelloni with spinach and ricotta filling
• salt water
• 1 pack of feta cheese
• 2 bell peppers, yellow
• 4 small tomatoes
• 2 small cucumbers
• 2 small onions
• 12 tbsp olive oil
• 4 tbsp lemon juice
• 2 tsp honey
• 4 garlic cloves
• salt and pepper
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Cook the tortelloni in salted water according to the package instructions, drain, and let cool. Meanwhile, deseed the bell peppers and tomatoes and cut into medium-sized cubes. Peel and finely dice the cucumbers. Dice the feta cheese and finely slice the onions. Mix the onions, oil, lemon juice, and honey together to make a dressing. Season with salt and pepper. Peel the garlic cloves and press them into the dressing. Toss the tortelloni with the diced vegetables and feta cheese. Marinate in the dressing for at least 30 minutes before serving and garnish with chopped flat-leaf parsley.