1 sm. zucchini
1 sm. yellow squash
1 or 2 cloves garlic
1/4 c. sliced mushrooms
1 tsp. dried oregano
1/2 tsp. salt
1 lb. fresh or frozen cheese or meat tortellini
1 basket cherry tomatoes (cut in half)
2 tbsp. olive oil
1/4 c. ripe olives (cut in half)
3 oz. dry salami strips
2 tbsp. grated Parmesan cheese

Bring large pot of water to boil. Meanwhile cut squash into 2 inch strips. Heat oil in large skillet. Add squash, garlic and saute 2 minutes. Add mushrooms, oregano and salt. Saute until mushrooms are tender. Remove from heat.

When water boils add tortellini and cook as package directs. Drain and rinse with cold water until pasta is cold; drain well. Stir in tomatoes, olives and salami strips.

DRESSING:

1/2 c. olive oil
1 tbsp. basil
5 tbsp. wine vinegar
1 or 2 cloves garlic, crushed

Blend well. Pour over salad. Refrigerate overnight or for several hours. Let stand at room temperature for about 30 minutes before serving.