Antipasto Tortellini Pasta Salad

• 2 Tablespoons - red wine vinegar
• ½ teaspoon - Italian seasoning
• ¼ teaspoon - onion powder
• 1 clove - garlic
• 2 Tablespoons - mayonnaise
• ¼ cup - extra virgin olive oil
• ⅛  - Kosher salt
• ⅛  - black pepper
• 20 ounce - cheese tortellini
• 1 cup - chickpeas
• ⅓ cup - sun-dried tomatoes
• ½ cup - olives
• ⅓ cup - artichoke hearts
• ⅓ cup - jarred sweet peppers
• ¼ cup - pepperoncinis
• 8 ounce - Mozzarella balls, pearls or Ciliegine
• ¼ cup - Parmesan
• ¾ cup - salami
• ¼ cup - fresh basil
• ⅛  - Basil
• ⅛  - Red pepper flakes

Instructions

1. In a small bowl, whisk together the red wine vinegar, Italian seasoning, garlic, onion powder, mayonnaise, salt, and pepper until smooth.
2. While whisking, slowly drizzle in the olive oil until creamy and emulsified. Taste and add more salt and pepper as needed. Store in a jar in the fridge for up to a week.
3. Cook the cheese tortellini in a pot of salted, boiling water until al dente, according to package directions (about 3-5 minutes). Drain and rinse with cold water to prevent it from cooking further. Let it cool completely at room temperature or in the fridge while you prep the other ingredients.
4. Toss the cooled tortellini with the chickpeas, mozzarella pearls, sundried tomatoes, pickled peppers, cucumber, Parmesan, and basil. Stir in half of the creamy Italian dressing. Taste, and add more dressing according to taste. Enjoy!