For the dressing

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 3 garlic cloves, minced
• 1 tbsp italian seasonings
• 1 tsp salt
• 1 tsp pepper
• Pinch of red pepper flakes

For the pasta salad

• 20 oz tortellini (fresh from the refrigerated section)
• 6–7 oz salami, diced
• 2 cups diced cherry tomatoes
• 1 cup diced bell pepper
• 1 cup diced cucumber
• 1/3 cup roughly chopped fresh basil
• 8 oz mozzarella pearls
• 1/4 cup diced red onion or shallot