Step 1

Bring a large pot of salted water to a boil. Meanwhile, prepare the following, adding them to a large bowl as you complete them: Mince 1 small garlic clove, thinly slice 1 small shallot (about 1/4 cup), and squeeze 2 medium lemons until you have 3 tablespoons juice.

Step 2

Add 2 tablespoons olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.

Step 3

Prepare the following, adding them to the vinaigrette as you complete them: Thinly slice 1 small orange bell pepper, then cut the slices in half. Halve, core, and thinly slice 1 small head radicchio (about 1 1/4 cups). Drain and halve 1 jar marinated artichoke hearts and 1/2 cup pitted Kalamata olives. Stir to combine.

Step 4

Add the cheese tortellini to the boiling water and cook according to package instructions until al dente, 2 to 7 minutes. Drain well and add the warm tortellini to the salad. Crumble 4 ounces feta cheese into the salad (about 1 cup). Toss to combine. Taste and season with more kosher salt and black pepper as needed.