Tangy Tortellini Salad
|Tomato sauce||8 Ounce (1 Can)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Tortellini||7 Ounce, cooked according to package directions, rinsed and drained (1 Package)|
|Julienned salami/Ham||1 Cup (16 tbs)|
|Julienned red bell peppers||1 Cup (16 tbs)|
|Pitted sliced ripe olives||2 Ounce, drained (1 Can)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
1. Take a medium-sized bowl and combine together tomato sauce, oil, vinegar and seasonings.
2. Refrigerate the mixture after covering.
3. Take a large bowl and combine tortellini, salami, bell peppers, olives and onion.]
4. To serve arrange the combined mixture on lettuce leaves and pour the dressing over pasta mixture after whisking again.