12 oz. frozen tortellini
3 tbsp. red wine vinegar
1 tsp. each of dried basil and Dijon mustard
1/4 tsp. salt
1/8 tsp. ground pepper
1 clove garlic, pressed
1/2 c. olive oil
3 oz. salami, cut thin strips
1/4 c. chopped parsley
1 sweet red pepper strips
2 tbsp. pine nuts
2 tbsp. grated cheese

Cook tortellini, al dente. Drain, rinse, drain again. In a large bowl, mix vinegar, basil, mustard, salt, pepper and garlic. Using a whisk, gradually beat in olive oil. Lightly mix in tortellini, parsley, salami, red pepper, pine nuts and cheese. Cover and refrigerate at least 1 hour. Serve on lettuce leaves.