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Recipe FIRST Veggies: In a large bowl, add together 1 English Cucumber quartered and sliced 16 ounce container of Grape Tomatoes sliced in half or quartered depending on size 1 orange bell pepper seeded and chopped 1 small can or half a large can sliced black olives (drain liquid) 8 ounces of Genoa Dry Salami cut into just a bit smaller than bite size pieces 8 ounces of fresh Mozzarella Cheese Pearls Toss altogether. Set Aside SECOND Tortellini: Prepare 20 ounce cheese tortellini per package directions. Mine said gently boil in salted water for 3 minutes. Drain. Set Aside. Wait for it...... LAST Dressing: In a large canning jar add: 2 Tablespoons chopped garlic (I use the prepared from a jar) 1/2 teaspoon of dried red pepper flakes 1/2 teaspoon of dried oregano 1/2 teaspoon of Kosher Salt 1/2 Cup Extra Virgin Olive Oil 1/4 Red Wine Vinegar Put on a lid and shake jar well. Pour *half* over the prepared Tortellini (save other half) Mix Tortellini and veggies together gently and well. Now finally, Just before you serve, pour the rest, the other half of the jar of dressing into the pasta salad. Mix and serve. This lasts well for 2 to 3 days in the fridge. This is awesome with garlic bread sticks or all alone.