Tortellini and Feta Salad

I hadn't made this salad for awhile so I whipped it up for dinner. It tastes light and good for those summer nights when you just don't want to heat up the house. Tonight I matched this salad with turkey italian sausage and a healthy serving of salad.

2 pkg dry Ronzini spinach tortellini
1 pkg of grape tomatoes (each tomato cut in half)
1 can of sliced black olives
1 pkg sliced fresh mushrooms, washed
1/2 cup fresh basil diced
1 pkg (6 oz) crumbled feta

Dressing:
Mix together

1/2 c olive oil
1 c rice vinegar
2 tsp garlic powder

Cook the tortellini until firm but still al dente. Rinse with cold water. Mix feta, basil, olives, mushrooms, & tomatoes. Add dressing and carefully stir pulling from the bottom to the top to thoroughly coat the salad. Refrigerate at least 30 minutes or more to let the flavors marry.