Italian Tortellini Pasta Salad

½ cup olive oil

5 tbsp red wine vinegar

1 clove garlic

2 tsp honey

1 tsp dried oregano

½ tsp kosher salt, (see note)

¼ tsp black pepper

1 lb tortellini

8 oz salami

1 ½ cup cherry tomato

1 cup marinated artichokes

5 oz mozzarella balls, (be sure to grab the “pearls” which are small enough that they don’t need to be chopped before adding them to the salad)

½ cup pimento filled olives, (green olives or kalamata are great here)

¼ cup red onion, (see note)

¼ cup pepperoncini peppers, (look for mild or medium, depending on your spice preference)

3 tbsp fresh basil, (optional)