| 20 oz | Three cheese tortellini |
| 2 oz | Sliced genoa salami cut into thin strips |
| 2 oz | Sliced provolone cheese cut into thin strips |
| 2 oz | Sliced roast turkey cut into thin strips |
| 1/2 c | Pitted black lives thinly sliced |
| 1 c | Chopped mixed sweet peppers |
| 3t | Red wine vinegar |
| 2 tsp | Dijon mustard |
| 1/2 tsp | Salt |
| 1/8 tsp | Black pepper |
| 6 t | Extra virgin olive oil |
| 1t | Chopped fresh oregano |
1. cook tortellini following package directions. drain and place in large bowl.
2. stir in salami, provolone, turkey, olives, and sweet peppers.
3. in a small bowl, mix vinegar, mustard, salt and pepper. whisk until smooth and salt is dissolved. gradually drizzle in the olive oil while whisking continuously. stir in chopped oregano.
4. stir dressing into the tortellini mixture. toss to coat.
5. cover and refrigerate for two hours or overnight before serving.