~Submitted by Paula Redmann, but this recipe is from the kitchen of Eileen Walsh!

2-9 oz packages tortellini, prepared and cooled.
2 red or green bell peppers, cut in strips
1 small red onion, chopped fine
Dressing:
½ cup red wine vinegar
½ cup olive oil
3 tablespoon lemon juice
2 tablespoons dry sherry
3 teaspoons fresh mint, chopped
1 teaspoon pepper
1 teaspoon seasoned salt
1 teaspoon black pepper
¼ teaspoon crushed red pepper
½ cup feta cheese

Cover and chill 2-4 hours, stirring or tossing occasionally.