Antipasto Tortellini Pasta Salad

• ⅛  - Rye dinner roll
• ⅛  - CANNED
• ⅛  - Beef chucken mock tender boneless steak
• ⅛  - Ripe plantain
• ⅛  - CAnned split pea soup with ham
• ⅛  - "Beef shoulder top blade steak 0"""
• ⅛  - Low Carb Beer
• ⅛  - Frito's bean dip
• ⅛  - Scallop squash
• ⅛  - Chicken or turkey broth
• ⅛  - Shrimp fried rice
• ⅛  - Potato bread
• ⅛  - Trix
• ⅛  - Reduced fat cheese crackers
• ⅛  - Fish patty
• ⅛  - Salt

Instructions

1. In a small bowl, whisk together the red wine vinegar, Italian seasoning, garlic, onion powder, mayonnaise, salt, and pepper until smooth.
2. While whisking, slowly drizzle in the olive oil until creamy and emulsified. Taste and add more salt and pepper as needed. Store in a jar in the fridge for up to a week.
3. Cook the cheese tortellini in a pot of salted, boiling water until al dente, according to package directions (about 3-5 minutes). Drain and rinse with cold water to prevent it from cooking further. Let it cool completely at room temperature or in the fridge while you prep the other ingredients.
4. Toss the cooled tortellini with the chickpeas, mozzarella pearls, sundried tomatoes, pickled peppers, cucumber, Parmesan, and basil. Stir in half of the creamy Italian dressing. Taste, and add more dressing according to taste. Enjoy!