- 1 bag of frozen cheese tortellini - Shredded cheddar (handful) - Shredded mozerella (handful) - Feta Cheese (handful) - Chicken cut into bite sized pieces - Red wine vinegar (a few tablespoons) - Salt and pepper (to taste) - 1/2 c Greek dressing - Chopped tomatoes - Diced olives

1. Cook tortellini according to directions on the bag and drain. 2. Run cool water over the pasta. 3. Combine all ingredients. 4. Chill in the fridge for a couple of hours. 5. Serve cold. Notes: - This past week I used Trader Joe’s Tuscan Italian dressing, but any vinegar-based dressing will work. The more flavor, the better. - For the chicken, I had a leftover grilled breast that I diced and about 2/3 c of rotisserie leftover as well. - You can leave out the olives or tomatoes if you don’t like them. - It is best to combine ingredients while the pasta is still kinda warm. It seems to absorb more flavor that way. - Serve with grilled cheese. We make our grilled cheese with fresh mozzarella on sourdough bread. It’s delicious. Now you have a complete meal! - This is also a great dish to take to a cookout or shower!