1 bag (7 oz.) tortellini
1/2 c. cuo oil (I use olive)
1/2 or 1/3 c. raspberry vinegar
1 tsp. Dijon mustard
1 tsp. garlic puree
Salt and pepper to taste
1 lg. pimento (sliced thin) or 1 lg. jar
1 green pepper sliced thin
2 scallions sliced thin
1/4 c. fresh parsley
1 tbsp. capers

Cook tortellini according to package directions. Drain and mix with vegetables, toss with herbs and vinegar. Chill and serve. This is best when it has been refrigerated for at least 12 hours. Toss and serve.