14 oz. dried cheese tortellini
1/3 c. olive oil
1/4 c. garlic flavored red wine vinegar
2 tbsp. Worcestershire sauce
3 tbsp. Dijon style mustard
1 1/2 tsp. coarsely ground pepper
1 lg. clove garlic, minced
2 tbsp. sugar
2 tsp. salt
2 dashes Tabasco sauce
1 c. thin sliced celery
1 c. chopped green onions, both tops & bottoms
1 c. mushrooms, sliced thin
1 c. aged cheddar cheese, crumbled into sm. pieces
1/3 c. chopped pimiento (opt.)
2 tbsp. minced Italian or regular parsley

In a large pot, cook tortellini in boiling water until al dente. Drain and rinse in cold water. Transfer to a medium size bowl and toss thoroughly with olive oil.

In another medium size bowl mix vinegar, Worcestershire sauce, mustard, pepper, garlic, sugar, salt and Tabasco, blending well. Add celery, green onions, mushrooms, cheese and pimiento and mix well again. Combine with tortellini in a large bowl. Toss well and marinate 8 to 24 hours in the refrigerator, tossing frequently.

Three hours before serving, remove salad from the refrigerator and toss occasionally. Serve at room temperature, garnished with parsley. Serves 8.

Excellent. Made this for a picnic when dating Marc.