Step 1

Cook the tortellini according to the package instructions. Drain and run under cold water to remove any extra starch. Transfer to a large bowl. Coat lightly with olive oil to prevent sticking. Chill before using.

Step 2

Meanwhile, make the vinaigrette. Add the balsamic vinegar and olive oil to an empty jam jar. Season generously with salt and pepper. Screw the lid on tight, and give it a shake. Set aside.

Step 3

Right before serving, combine the tortellini, tomatoes, peppers, cucumbers into a large serving bowl.

Step 4

Thinly slice the dill, basil, and mint and add to the bowl.

Step 5

Drizzle some of the vinaigrette over the top. Season with salt and pepper, and toss well. Taste and adjust the seasoning/dressing as needed.

Step 6

Crumble some of the feta over the salad. Toss again.

Step 7

Serve at room temperature.