2 lb. frozen tortellini, filled with meat or cheese
2 green peppers, thinly sliced
1 red pepper, thinly sliced
2 oz. chopped pimentos
8 oz. black pitted olives, sliced
2 oz. green pitted olives, sliced
6 tbsp. olive oil
Juice of 1 1/2 fresh lemons
1 tbsp. Dijon mustard (or dry mustard)
Salt and pepper to taste
1 clove garlic, pressed
1/4 tsp. basil

Cook tortellini in boiling water until firm, about 10 minutes. Drain well and place in a large container. Add peppers, pimentos, black and green olives. Toss lightly after each addition.

In a separate bowl, mix oil, lemon juice, mustard, garlic, vinegar and basil. Mix well with pasta salad. Refrigerate and serve cold. Makes 14-15 servings.