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Ingredients

• 1 pound rainbow tortellini pasta, uncooked
• 3 roma (plum) tomatoes
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 3 tablespoons red wine vinegar
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon-style prepared mustard
• 1 teaspoon honey
• 1/3 cup olive oil
• 1/3 cup vegetable oil
• 0 salt and pepper to taste
• 3/4 cup grated provolone cheese
• 3 ounces hard salami, diced
• 2/3 cup sliced celery
• 1/4 cup sliced black olives
• 1/2 cup red capsicum, diced
• 1 tablespoon red onion, diced
• 1/4 cup chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon fresh lemon juice
• 0 salt and pepper to taste

Description

This Is A Great Recipe To Bring To A Buffet Or Picnic. This Tortellini Salad Is Entirely Dependent On The Quality Of The Ingredients So Try To Get The Best Quality Salami And Provolone Cheese. This Salad Is Best Served At Room Temperature.

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