Italian Tortellini Salad

Italian Tortellini Salad

2/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Italian Seasoning
1 teaspoon garlic powder
Pinch of salt and pepper
1 package (18 to 20 ounces) refrigerated cheese tortellini, boiled and cooled
1-1/2 cups grape or cherry tomatoes, halved
1 container (8 ounces) cherry size fresh mozzarella balls
1-1/2 cups pitted black olives
1-1/2 cups pitted green olives
8 to 10 slices salami, diced
1/4 cup shredded Parmesan Cheese
6 cups fresh spinach

In a large bowl, whisk together first 4 ingredients. Season with a little salt and pepper. Add tortellini, tomatoes, mozzarella balls, olives, and salami. Toss gently to coat. Cover and refrigerate for at least an hour. Serve over fresh spinach with shredded Parmesan cheese on top.

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