18 oz. cheese-filled refrigerated tortellini
6 oz. pepperoni, cut into pieces
3/4 c. olive oil
1/2 c. white wine vinegar
6 green onions, chopped
3 tbsp. chopped fresh parsley
1 tbsp. garlic salt
2 tsp. dried crushed basil
1 tsp. salt
1/4 tsp. white pepper

Cook pasta according to package directions. Drain and rinse with cold water. Transfer tortellini to a large bowl; add meat. In a blender or food processor process remaining ingredients until well blended. Pour oil mixture over pasta; toss until well coated. Cover and chill at least 8 hours before serving. Top with grated Parmesan cheese and fresh grated black pepper. Yield 8-10 servings.