Cook pasta in a large pot of boiling water until al dente.
In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder and Tabasco sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
In a large bowl combine, tortellini, capsicums, onion and olives. Pour lemon dressing over salad and toss to coat pasta. Cover and chill for at least four hours. Before serving, toss in feta and Parmesan.