Pasta: Cook tortellini according to package directions, drain and run under cold water to stop the cooking process.
Dressing: Shake all salad dressing ingredients in a sealed mason jar or bottle until combined. Taste and adjust (you can add a little honey for a sweeter dressing, if desired).
1/2 cup olive oil, 1/4 cup red wine vinegar, 2-3 Tbsp. lemon juice, 2 cloves garlic, minced, 2 tsp. Dijon mustard, 1 tsp. dried basil, 1 tsp. dried oregano, salt and pepper to taste
Build your mason jars: Step 1: Divide the dressing in the bottom of the jars first. I like to use a wide mouth mason jar. Pouring the dressing in first helps prevent the lettuce from getting soggy and when you pour the salad into a bowl, the dressing coats everything in the salad. 4 wide mouth mason jars with lids
Step 2: Place the halved cherry tomatoes right on top of the dressing.
2 cups cherry tomatoes, washed and halved
Step 3: Place the cooked tortellini on top of tomatoes and then layer the next 3 ingredients in really any order you’d like: orange bell pepper, feta cheese, and red onion.
1 large orange bell pepper, diced, 1 lb. tortellini, cooked, 1/2 cup feta cheese (or mini mozzarella balls), 1 small red onion, diced
Step 4: Gently tear the butter leaf lettuce (or lettuce of choice) and place on top! Put the lid on, and refrigerate until ready to enjoy.
4 cups butter leaf lettuce, washed and patted dry (or lettuce of choice), salt and pepper to taste
Invert mason jar salad contents onto a plate and dig in!