1 pkg. (9 oz.) cheese tortellini (refrigerated or frozen)
2 c. fresh diced tomatoes
3 large basil leaves (can use dried)
3 sprigs fresh parsley (can use dried)
2 cloves garlic, minced
1 1/2 tbsp. olive oil
2 tsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Cook tortellini according to package directions. Rinse with cold water. Place tomatoes, finely chopped basil and parsley, garlic in a bowl. Gently stir in remaining ingredients and gently stir together. Add tortellini and toss to coat. Can be refrigerated and served as a cold salad.