Tortellini Picnic Salad

2 (9 ounce) packages cheese tortellini

1 (8 ounce) package crumbled feta cheese

3 roma tomatoes, diced

1 (6 ounce) can black olives

½ cup chopped walnuts

1 bunch green onions, sliced

5 cloves garlic, chopped

1 cup white vinegar

½ cup olive oil, or as needed

1 teaspoon dried basil

salt to taste

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally until pasta floats to the surface, about 5 minutes. Drain.

Mix tortellini, feta cheese, tomatoes, olives, walnuts, green onions, and garlic together in a large bowl.

Whisk vinegar, olive oil, and basil together in a separate small bowl. Pour dressing over tortellini mixture; toss to coat. Sprinkle with salt. Chill in refrigerator for 1 hour before serving.