DIETS: LC VT
Servings: 12
Time: 45 minutes (plus chilling overnight)

​Ingredients: 

• 1/2 cup olive oil
  
• 3 Tablespoons white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 1/2 Tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1 Tablespoons sugar
• 1 1/4 teaspoon salt
• 3 drops Tabasco sauce
• 1 small clove garlic, minced
• 1 (7oz) pkg tortellini egg pasta with cheese filling
• 1/4 cup snipped fresh basil
• 3/4 cup chopped, unpeeled, seeded cucumber
• 1/2 cup diagonally sliced celery
• 1/2 cup sliced green onions
• 1/4 cup snipped parsley
• 1 (2oz) jar sliced pimiento, drained

Instructions: 

• Combine oil, vinegar, Worcestershire sauce, mustard, pepper, sugar, salt, Tabasco sauce and garlic; set aside.
  
• Cook tortellini following pkg directions until al dente, about 15min. Drain; spoon into large bowl.
• Toss dressing with pasta; cool to lukewarm. Fold in remaining ingredients.
• Refrigerate, covered, several hours or overnight. Remove from refrigerator 1/2 to 1 hour before serving; toss lightly just before serving.

Nutrition Info Per Serving: 
Calories 114
Total Fat 10 g
Cholesterol 3 mg
Sodium 306 mg
Potassium 59 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 1 g
Protein 1 g