1 c. olive oil
2 tsp. Worcestershire sauce
1 tsp. black pepper
2 tbsp. sugar
2 sm. cloves garlic, pressed
2 (7 oz.) boxes tortellini egg pasta with cheese filling
1 c. diagonally sliced celery
1/2 c. chopped parsley
1 (8 oz.) pkg. shredded cheddar cheese
6 tbsp. white wine vinegar
3 tbsp. Dijon mustard
2 1/2 tsp. salt
5 drops Tabasco
1/2 c. chopped fresh basil
1 1/2 c. chopped, unpeeled, seeded cucumber (1 med.)
1 c. sliced green onions
2 (2 oz.) jars sliced pimento, drained

Combine olive oil, wine vinegar, Worcestershire, mustard, pepper, salt, sugar, Tabasco, and garlic. Set aside. Cook tortellini according to package directions (about 15 minutes). Drain, spoon into large bowl; toss with dressing. Cool to lukewarm. Fold in remaining ingredients. Refrigerate, covered, several hours or overnight. Remove from refrigerator 1/2 to 1 hour before serving. Makes 24 (1/2 cup) servings.