• 1 package (19 ounces) frozen four-cheese tortellini
• 1 cup roasted sweet red peppers, chopped (I use Mezzetta)
• 1/2 cup pitted green olives
• 2 teaspoons red pepper flakes, or to taste
• salt and fresh ground pepper, to taste
• 1 cup spaghetti/tomato sauce
• 4 basil leaves, thinly sliced
• 1 cup crumbled feta cheese

Instructions

• Cook tortellini according to package directions.
• Drain and rinse; let completely cool.
• In a serving bowl, combine cooked tortellini, chopped red peppers, green olives, red pepper flakes, salt, pepper, and tomato sauce; stir until thoroughly mixed.
• Add ribbons of basil leaves over salad.
• Sprinkle with feta cheese.
• Serve cold.