For the Salad:

• 20 oz refrigerated cheese tortellini
• 1 pint cherry tomatoes, halved
• 1 cucumber, peeled and chopped
• 1⁄2 red onion, thinly sliced
• 1 cup pitted kalamata olives, chopped
• 1 cup fresh mozzarella balls
• 1⁄2 cup chopped salami or pepperoni
• 1⁄2 cup grated Parmesan cheese
• 2 cups baby spinach or arugula
• 1⁄4 cup chopped fresh basil

For the Dressing:

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• 1⁄2 tsp dried oregano
• Salt and pepper to taste