Italian Tortellini Pasta Salad

Pasta Salad has been on my mind lately, thanks to your Instagram Story Answers, so thank you! Simple is the key here with this pasta salad.  I don’t like olives, so I substituted artichoke hearts; I don’t love salami, so I substituted hot Italian sausage.  It’s fantastic!  This can all be thrown together in less than a half hour, too!

INGREDIENTS

1 pkg uncooked tortellini (I use Rana brand)
3 cups cherry tomatoes, cut in half
8 oz pearl fresh mozzarella cheese balls
1 pkg. Hot Italian Sausage, cooked, cooled, and sliced or diced
3/4 cup artichoke hearts, quartered, rinsed
3/4 cup pepperoncini, sliced
1/2 cup diced red onion
1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:

1 1/2 cups olive oil
1/4 cup white vinegar (white vinegar or red wine vinegar work)
1/4 cup water
2 Tbsp coarse sea salt (yes, tablespoons – see FAQs!)
2 cloves garlic (or 1 teaspoon garlic powder)
1 Tbsp sugar
2 tsp each dry oregano and dry basil
black pepper to taste
1/4 cup fresh basil, chopped

DIRECTIONS

• Cook tortellini according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.

• Cook brats according to package and let cool before slicing or dicing

• Blend up the dressing, or shake together in a jar.

• Toss all ingredients together!  Use about three-fourths of the dressing, and then save the rest of the dressing to add to leftovers.

• Keep in the fridge for 2-3 days. I think it actually tastes best the day after you make it.