Tortellini Salad - cooking recipe

Ingredients

1/2 c. olive oil
3 Tbsp. white wine vinegar
1 tsp. Worcestershire sauce
1 1/2 Tbsp. Dijon mustard
1/2 tsp. black pepper
1 Tbsp. sugar
1 1/4 tsp. salt
3 drops Tabasco sauce
1 small clove garlic, minced
1 (7 oz.) pkg. tortellini egg pasta (with cheese filling)
1/4 c. snipped fresh basil
3/4 c. chopped, unpeeled and seeded cucumber
1/2 c. sliced celery
1/2 c. sliced green onions
1/4 c. snipped parsley
1 (2 oz.) jar sliced pimiento, drained
1 (4 oz.) pkg. shredded Cheddar cheese

Preparation

Combine oil, vinegar, Worcestershire sauce, mustard, pepper, sugar, salt, Tabasco sauce and garlic.
Set aside.
Cook tortellini following package directions until al dente, about 15 minutes.
Drain. Spoon into large bowl.
Toss dressing with pasta. Cool to lukewarm. Fold in remaining ingredients. Refrigerate, covered, several hours or overnight.
Remove 1/2 to 1 hour before serving.
Toss lightly before serving.