2 pkgs. (9 oz. each) refrigerated cheese-filled tortellini
6 oz. pepperoni, cut into pieces
3/4 c. olive oil
2 tsp. dried crushed basil
1/2 c. white wine vinegar
1 tsp. salt
5 green onions, coarsely chopped
3 tbsp. chopped fresh parsley
1 tbsp. garlic salt
1/4 tsp. ground black pepper

Cook tortellini according to package directions. Drain and rinse with cold water. Transfer tortellini to a large bowl; add pepperoni.

In a blender or food processor fitted with a steel blade, process remaining ingredients until well blended. Pour oil mixture over tortellini mixture; toss until well coated. Cover and refrigerate 8 hours or overnight to allow flavors to blend. Yield 8 to 10 servings.