1 1/2 lb tortellinni pasta cooked and rinsed in cool water
Mix well the following:
1/3 c red wine vinegar
3/4 c extra virgin oilve oil (great with white truffle oil too)
2 T Grey Poupon
2 garlic cloves minced
2 T chopped fresh basil
4 green onions chopped
2t chopped fresh parsley
salt & pepper to taste
Toss with the pasta and refrigerate 3 hours
sprinkle with 1/4 c fresh grated parmesean cheese before serving
(great with a can of drained small black olives too)
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