10 oz. fresh cheese tortellini, cooked al dente and drained
1/4 c. minced fresh parsley
1/4 lb. salami, cubed
1/4 lb. Havarti cheese, cubed
1 red or green bell pepper, chopped
1/2 c. black olives, sliced
2 green onions, including tops, sliced

DRESSING:

3 tbsp. red wine vinegar
1 tsp. dried basil
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, chopped
1/2 c. vinegar olive oil

In large bowl, combine tortellini, parsley, salami, cheese, bell pepper, olives and green onions. In blender or food processor, combine all dressing ingredients and blend well. Pour dressing over salad and toss thoroughly. Cover and refrigerate at least 1 hour.

If making more than 3 hours ahead, reserve half the dressing and toss with salad just before serving. 4-6 servings.