Ingredients
1 package cheese tortellini (usually 1-1.5 lbs.)
1 pint cherry or grape tomatoes, sliced in half
1 bunch of parsley, chopped
1/2 cucumber, quartered and sliced
1 small red onion, quartered and sliced thin
1 can chickpeas, drained and rinsed
3-4 oz. sliced black olives
Crumbled feta cheese (optional)
Olive oil
Balsamic vinegar
Apple cider vinegar
Greek seasoning
Oregano
Salt and pepper
Directions
Cook pasta according to package instructions. Drain and set aside in a large mixing bowl. Drizzle with olive oil to prevent sticking and sprinkle with salt. Gently mix and allow to cool completely.
Once cooled, add tomatoes, onions, cucumbers, chickpeas, olives and parsley and mix well. In a small bowl or in a dressing bottle/shaker, mix together olive oil, balsamic, apple cider vinegar, oregano and Greek seasoning. I hate to not give specifics, but this is really by taste. Start with equal parts balsamic, apple cider vinegar and olive oil (try 1 Tbsp. each to begin), then 2:1 proportions of Greek seasoning to oregano (start with 2 tsp. Greek seasoning and 1 tsp. oregano). Add salt and pepper to your liking. Shake well and add to salad.
At this point, try the salad and add seasoning or vinegars as necessary. You can also add more salt and pepper if desired.