This recipe is courtesy of Krinos and Olivieri.
- Cook tortellini according to package instructions. Rinse with cold water and drain well. Set aside.
- In the same saucepan, thoroughly combine olive oil, lemon juice, and oregano.
- Add remaining ingredients and gently toss with cooked pasta.
- Heat gently while stirring. Serve.
For a bolder taste, add a pinch of red pepper flakes.
Black olives are a great substitute for Kalamata olives.