1/2 c. olive oil
3 tbsp. white wine vinegar
1 tsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/2 tsp. black pepper
1 tbsp. sugar
1 1/4 tsp. salt
3 drops Tabasco sauce
1 sm. clove garlic, minced
1 (7 oz.) pkg. tortellini egg pasta with cheese filling
1/4 c. snipped fresh basil
3/4 c. chopped, unpeeled, seeded cucumber
1/2 c. diagonally sliced celery
1/2 c. sliced green onions
1/4 c. snipped parsley
1 (2 oz.) jar sliced pimento, drained
1 (4 oz.) pkg. shredded Cheddar cheese (1 c.)

Combine oil, vinegar, Worcestershire sauce, mustard, pepper, sugar, salt, Tabasco sauce and garlic; set aside. Cook tortellini following package directions until al dente, about 15 minutes. Drain; spoon into large bowl. Toss dressing with pasta; cool to lukewarm. Fold in remaining ingredients. Refrigerate, covered, several hours or overnight. Remove from refrigerator 1/2 to 1 hour before serving; toss lightly just before serving. 12 (1/2 cup) servings.