Bacon Tortellini Pasta Salad

• FOR THE SALAD:
• 6 ounces, weight 3 Cheese Tortellini
• 20 ounces, weight Tri-color Curly Noodles
• 1 whole Cucumber, Peeled, Seeded And Diced
• 1 whole Orange Pepper, Stem And Seeds Removed Then Diced
• 4 stalks Celery, Diced
• 2 cups Cherry Tomatoes, Cut In Half
• 1/2 whole Purple Onion, Diced Finely
• 1 cup Snipped Cilantro
• 8 slices Cooked Bacon, Crumbled {save Drippings!}
• FOR THE DRESSING:
• 1/2 cups (scant) Olive Oil
• 1/2 cups Red Wine Vinegar
• 2 Tablespoons Balsamic Vinegar
• 6 Tablespoons Bacon Drippings
• 2 Tablespoons Sugar
• 1-1/2 teaspoon Salt
• 1 teaspoon Fresh Cracked Pepper
• 16 ounces, fluid Bruschetta Italian Dressing

1. Cook pastas according to package directions, drain and cool. Cut up veggies and place all of them in a large bowl along with the noodles and cilantro. Add the crumbled bacon.
2. In a medium sized bowl combine all dressing ingredients, except the bruschetta Italian dressing. Pour the mixture over the noodles and veggies and toss to coat.
3. Refrigerate for 4-6 hours, stirring in Italian dressing right before serving.

salad, noodles, cucumber, orange pepper, stalks celery, cherry tomatoes, purple onion, cilantro, bacon, dressing, olive oil, red wine vinegar, balsamic vinegar, bacon, sugar, salt, fresh cracked pepper, fluid bruschetta italian dressing

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