1/2 c. olive oil
3 tbsp. white wine vinegar
1 tsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/2 tsp. black pepper
1 tbsp. sugar
1 tsp. salt
3 drops Tabasco sauce
1 sm. garlic clove, minced
1 (7 oz.) pkg. tortellini egg
Pasta with cheese filling
1/2 c. snipped fresh basil
3/4 chopped cucumber, unpeeled but seeded
1/2 c. diagonally sliced celery
1/2 c. sliced green onions
1/2 c. snipped parsley
1 (2 oz.) jar sliced pimento, drained
1 (4 oz.) pkg. shredded cheddar cheese

Combine first 9 ingredients, whisking thoroughly. Cook tortellini per package directions until al dente. Drain well. SPOON into a large bowl and toss gently with the dressing. Cool to lukewarm. Fold in remaining ingredients and refrigerate, covered, several hours or overnight. 1/2 to 1 hour before serving remove from refrigerator. Toss lightly just before serving.