Tortellini Salad

Contributed by: Marie

• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 4-6 cloves garlic, crushed
• 1 tbsp Worcestershire sauce
• Freshly ground black pepper

 Combine above and shake well.  Allow to sit several hours at room temperature.

• 1 lb tortellini, cooked (cheese tortellini is best, but you can use meat if you want to)
• ½ cup calamata olives
• 1 small jar marinated artichoke hearts
• ½ cup thickly sliced fresh mushrooms
• ½ green and ½ yellow peppers; seeded, quartered and thinly sliced
• 1 small red onion, halved and thinly sliced
• 1 cup fresh broccoli florets
• ½ cup pimento strips
• ½ cup thinly sliced zucchini
• 6 oz provolone cheese in julienne strips
• ½ cup fresh parsley, chopped
• ¼ cup basil pesto

Mix everything together and let it marinate for a while.  Serve at room temperature.