Ingredients 16 ounces cheese-filled tortellini 1 green bell pepper, thinly sliced 1 red bell pepper, julienned 1 small red onion, julienned 1/2 cup sliced black olives 1/2 cup crumbled feta cheese 1 boneless chicken breast half, cooked and sliced into thin strips 1/4 cup olive oil 2 teaspoons grated lemon zest, minced 1/4 cup lemon juice 2 tablespoons ground walnuts 1 tablespoon honey Directions Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.