Tortellini Salad

• 1 package (24 Oz. Size) Fresh Cheese Tortellini
• 1 cup Olive Oil, Divided
• 1 can (2.25 Oz. Size) Sliced Black Olives Or An Equal Amount Of Sliced Kalamata Olives
• 1/2 cups Small Diced Purple Onion
• 1/3 cups Diced Roasted Red Peppers
• 1/4 cups Chopped Fresh Basil
• 1 cup White Wine Vinegar
• 1/2 teaspoons Herbes De Provence (find This In The Spice Isle)
• 1/2 teaspoons Salt
• 1/8 teaspoons Or Less Ground Black Pepper

1. Cook the tortellini according to package directions. Drain into a colander, then rinse under cool running water to stop the cooking process. Drain well.
2. Put tortellini in a large mixing bowl and drizzle it with about half of the olive oil. Toss gently to distribute the olive oil well.
3. Add the black olives, purple onion, roasted red peppers, and fresh basil. Toss gently with tortellini.
4. Pour the white wine vinegar and the remainder of the olive oil over the tortellini. Sprinkle with the herbes de provence, salt, and ground black pepper. Mix gently until ingredients are well distributed with the tortellini.
5. Cover and chill in the refrigerator for at least an hour to allow flavors to blend.

fresh cheese tortellini, olive oil, black olives, purple onion, red peppers, ubc, white wine vinegar, herbes de, salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/tortellini-salad-5/ (may not work)