Tortellini Salad

• 1 lb (.5 kg). cheese or meat filled tortellini
• 2 red peppers
• 1 jar whole pimentos
• 1/2 cup (125 ml) chopped green onions
• 1/2 cup (125 ml) cured Italian black olives
• 1/2 cup (125 ml) chopped walnuts
• 1 cup (225 ml) olive oil
• 1/3 cup (80 ml) wine vinegar
• 2 tsp (10 ml) Dijon Mustard
• 2 tbsp (30 ml) chopped parsley
• 1 tsp (5 ml) Dried dillweed
• 1 tsp (5 ml) crushed oregano
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) Freshly ground black pepper

1. Cook the pasta in boiling salted water, 5 to 10 minutes, for fresh, 10 to 15 minutes for frozen.
2. Taste before draining.
3. Drain and rinse with cold water and drain thoroughly.
4. Toss gently with 2 tbsp (30 ml) olive oil and cool.
5. Slice the peppers into thin strips.
6. Rinse the oives and drain.
7. Mix all the dressing ingredients thoroughly.
8. In a large bowl carefully mix the pasta, peppers, pimentos, onions, olives, walnuts, and dressing.
9. Before serving taste and salt and pepper to desired taste.

tortellini, red peppers, pimentos, green onions, cured italian black olives, walnuts, olive oil, wine vinegar, mustard, parsley, oregano, salt, freshly ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/0002EF (may not work)