Italian Pasta Salad with Fresh Homemade Dressing and Herbs

• 1 (16oz bag) refrigerated cheese tortellini, cooked in salted water according to package directions, drained and cooled
• 2 cups shredded cooked chicken (baked, boiled, or rotisserie)
• 1 cup chopped sweet or bell peppers (use multiple colors for a summery look)
• 1/2 cup whole black olives, drained
• 8 oz mozzarella cheese, cut into bite-size pieces
• 2 tomatoes, chopped into bite-size pieces (or use whole cherry tomatoes)
• 3-4 green onions, chopped
• 20 slices pepperoni, halved
• 10 slices salami, cut into halves or quarters
• 1/2 cucumber, peeled and cut into bite-size pieces
• 6-8 whole pepperoncini

My Homemade Italian Dressing

• 3/4 cup olive or avocado oil
• 1/4 cup apple cider vinegar
• 1-2 TBS lemon juice
• 1/4 cup parmesan cheese, shredded
• 1 tsp each dried parsley, basil, garlic powder, onion powder
• 1/2 tsp each salt, oregano, paprika, black pepper
• 2-3 tsp sugar

• Place the cooled tortellini in a large serving bowl. Add the shredded chicken, chopped peppers, olives, mozzarella, tomatoes, green onions, cucumber, pepperoni, salami, and pepperoncini.
• In a medium bowl whisk together the dressing: oil, apple cider vinegar, lemon juice, shredded parmesan, dried herbs, spices, and sugar until well combined.
• Pour the dressing over the salad and toss gently to coat. Cover and refrigerate until ready to serve. Taste and adjust seasoning before serving. Enjoy.