2 pounds fresh cheese tortellini, cooked al dente and drained
1 cup minced fresh parsley
1 pound salami, cut into 1/4-inch chunks or julienned
1 pound Havarti cheese, cubed into 1/4-inch chunks or julienned
3 red or green bell peppers, seeded and chopped
11/2 cups pitted black olives, sliced or coarsely chopped
8 green onions including tops, sliced
Tortellini Dressing (recipe follows)
In a large bowl, combine tortellini, parsley, salami, cheese, bell pepper, olives and green onions. Pour dressing over salad and toss thoroughly. Cover and refrigerate at least 1 hour. May be prepared 24 hours ahead, but if making more than 3 hours ahead, reserve half the dressing and toss with the salad just before serving.
TORTELLINI DRESSING: Whisk together 1/2 cup red wine vinegar, 1/4 cup finely minced fresh basil (or 1 tablespoon dried), 1 tablespoon Dijon mustard, 3/4 teaspoon salt, 3/4 teaspoon coarsely ground black pepper, 2 cloves minced garlic, 1ï»¿1/2 cups extra-virgin olive oil. Blend well.
Makes about 20 servings.
— Adapted from "Creme de Colorado," by the Junior League of Denver.