2 lb. tortellini
1 lg. red pepper
1 lg. onion (red)
1 can black olives
1/4-1/2 lb. salami
2 c. olive oil
3/4 c. wine vinegar
3 tbsp. Plochmann's mustard
4 cloves garlic
1 tsp. salt
Pepper to taste

Cook tortellini, drain and set aside. Dice onion and peppers into 1/4 x 3/4 slices, slice olives into 1/8 sections. Slice salami into 1/8 by 1 inch strips. Mince garlic. Mix together tortellini with other ingredients together. Works best if cured overnight. Add a touch of vinegar the next day.