This tasty pasta salad is perfect for early summer gatherings.
10 ounces of fresh cheese tortellini, cooked per directions, drained and put aside
1 tablespoon minced fresh parsley
1/4 pound cubed salami
1/4 pound cubed Havarti cheese
1 large bell pepper (green, yellow, or red), chopped
1/2 cup pitted, chopped black olives
2 whole green onions sliced, tops included
3 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon Dijon mustard
salt and pepper to taste
1 clove of garlic, minced
1/2 cup Salado Olive Oil Co.'s House Olive Oil (or try blending 1/4 cup of our House Oil with our Italian Herb Infused Extra Virgin Olive Oil for a richer flavor)
After cooking tortellini, place in a large bowl and combine with parsley, salami, cheese, bell pepper, olives and onions.
Combine dressing ingredients in a blender and blend well. Pour the dressing over the salad and toss gently to mix.
Cover and place in refrigerator for at least 1 hour.