1 lb. tortellini, cooked (tri-color OR 1/2 spinach, 1/2 cheese works well)
1/2 c. olive oil
1/2 c. vegetable oil
1/2 c. white wine vinegar
1 clove garlic, through press
1 tsp. oregano
1/2 tsp. dill
3 tbsp. fresh basil, chopped
2 green onions, diced
1/2 c. pimento or red pepper, chopped
1/2 c. celery, thin sliced
1/2 c. carrots, sliced, par-boiled & cooled
1 tsp. sugar
1/2 tsp. seasoned salt
1/2 tsp. pepper

Blend all the dressing ingredients. Toss gently with the tortellini until all are well coated. Best served at room temperature or just slightly cool.