Tortellini Pasta Salad

Instructions

Bring a large pot of salted water to a boil over high heat. While waiting for the water to boil, make your dressing.

In a small bowl, whisk together 2/3 cup olive oil, 2 tablespoons white vinegar, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried parsley, and 1/4 teaspoon black pepper. Set aside.

Cook 20 ounces cheese tortellini in the boiling water to al dente, according to the package directions. Rinse with cold water and drain well.

Transfer drained pasta to a large mixing bowl or serving bowl and pour half of the dressing over the pasta. Use a large spoon to gently stir the pasta to coat it with the dressing.

Dice 1 medium green bell pepper and 1 medium zucchini. Halve 1/2 pint cherry tomatoes. Add these to the bowl of tortellini along with 1/2 cup diced red onion, 1/4 cup sliced pepperoncinis, 8 ounces mini mozzarella balls, 4 ounces sliced black olives, and 4 ounces cubed salami.

Pour the remaining dressing over the pasta and stir to combine. Cover the bowl tightly with plastic wrap or a lid and refrigerate 1 hour before serving. Serve cold.

Salad