1 (12 oz.) pkg. frozen tortellini
3 tbsp. red wine vinegar
1 tsp each basil and Dijon mustard
1/4 tsp. salt
1/8 tsp. black pepper
1 clove garlic, minced
1/2 c. olive or salad oil
1/4 c. chopped parsley
3 oz. (about 3/4 c.) salami, cut in thin strips
1 sweet red or green bell pepper, quartered, seeded, and cut into thin strips
2 tbsp. grated Parmesan cheese
Butter or Boston lettuce

Cook tortellini according to direction. Drain, rinse with cold water, and drain again. Set aside. In a large bowl mix vinegar, basil, mustard, salt and pepper, and garlic. Whisk in oil. Lightly mix in tortellini, parsley, salami, bell pepper, and cheese. Cover and refrigerate for 1 hour or longer. Serve on lettuce leaves. Serves 4 to 6.