2 lbs. tortelini
1/2 qt. Italian dressing
3 parts oil, 1 part vinegar
Salt, pepper & oregano to taste
3/4 c. Pesto
2 c. packed fresh basil leaves
2 lg. garlic cloves
1/2 c. pine nuts
3/4 c. freshly grated Parmesan cheese
2/3 c. olive oil
1 lb. chopped salami
1/4 lb. chopped red onion
1/4 lb. chopped celery
1/4 lb. chopped red pepper
1/4 lb. chopped green pepper
8 tomatoes, remove skin & seeds, then chop

To Make Pesto: Combine fresh basil and garlic cloves in food processor, blend to fine paste. Add pine nuts and Parmesan cheese. Blend until smooth. With machine running, pour oil through the tube slowly until smooth and creamy.

To Make Salad: Cook tortelini, drain and cool at room temperature. Add remaining ingredients. Marinate several hours at room temperature before serving. Serves 10 to 12.