Tortellini Pasta Salad

Ingredients

• ¾ cup olive oil
• ½ cup red wine vinegar
• 2 garlic cloves
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon coarse black pepper
• ¼ teaspoon dried oregano leaves
• ¼ teaspoon dried crushed red pepper
• 1 package (1 pound) frozen cheese tortellini, cooked, drained and cooled
• 1 jar (12 ounces) artichoke hearts in brine, drained and quartered
• 1 can (3.8 ounces) sliced black olives, drained
• 1 ½ cups chopped salami
• ½ cup halved red cherry tomatoes
• ½ cup halved yellow cherry tomatoes
• ½ cup grated Parmesan cheese
• ⅓ cup chopped red onion
• ¼ cup sliced fresh basil

Directions

1. Add olive oil, red wine vinegar, garlic, basil, salt, pepper, oregano and crushed red pepper to jar of a single-serve blender. Blend until smooth.
2. In a large bowl, combine dressing, tortellini, artichokes, black olives, salami, tomatoes, Parmesan cheese, red onion and fresh basil.
3. Cover and refrigerate several hours or overnight for flavors to blend.

Serves: 8-10