Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad

For Salad:
20 ounces cheese tortellini, cooked according to package, drained (don’t overcook)
1 large green bell pepper, diced
2 cups halved or quartered grape tomatoes
2 cups diced cucumber
1 cup diced red onions
1 1/2 cups cubed mozzarella cheese
4 to 6 ounces sliced pepperoni, cut into quarters
1 can (3.8 ounces) sliced black olives, drained

For Dressing:
3/4 cup extra virgin olive oil
1/2 cup white balsamic or red wine vinegar
1 tablespoon dried Italian seasoning oregano
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar

In a large bowl, combine cooled tortellini with bell pepper, tomatoes, cucumber, red onions, mozzarella, pepperoni, and olives.

In a jar shake together dressing ingredients. Toss all but about 1/3 cup of the dressing with pasta mixture. Cover and refrigerate for a couple hours or overnight. Add a bit of extra dressing if needed right before serving.

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