Tortellini Antipasto Salad

DRESSING
¼ cup red wine vinegar
1 garlic clove, crushed through a press
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup extra virgin olive oil
2 pounds frozen cheese tortellini
One 24-ounce jar giardiniera, drained and coarsely chopped
6 ounces sliced (¼ inch thick) Genoa-style salami, cut into ½-inch-square pieces
1 cup pimento-stuffed green olives, coarsely chopped
1 large red bell pepper, roasted, cored, seeded, and cut into ½-inch-square pieces
3 scallions, white and green parts, chopped
3 tablespoons chopped fresh basil, oregano, or parsley

Of all the dishes you can put on a buffet, it is safe to say that pasta salad will be one of the first bowls you’ll have to replenish.

To make the dressing, place the vinegar, garlic, salt, and pepper in a blender. With the machine running, gradually add the oil and process until thick and smooth. Set aside.
Cook the tortellini in a pot of boiling salted water according to the package instructions. Drain, rinse under cold running water, and drain well.
Transfer the pasta to a large bowl. Add the giardiniera, salami, olives, red pepper, scallions, and basil. Toss with a scant 1 cup of the dressing, covering and reserving the remaining dressing. Cover the pasta salad and refrigerate until chilled, at least 2 hours and up to 6 hours.
Just before serving, toss with the reserved dressing. Taste for seasoning, and add more salt and pepper, if needed. Serve chilled.