1/2 bell pepper, cut into bite size pieces (choose your favorite color)
1/2 English cucumber, peeled and cut into about 1 1/2 inch chunks
8 ounces cherry or grape tomatoes, quartered
1 small turnip, cut into 1/2 inch chunks
1/2 stalk celery, sliced
1/2 bunch green onions, sliced
4 ounces cheddar cheese, cut into 1/2 inch cubes (or choose another cheese)
1/2 cup fresh or frozen corn kernels
12 ounces frozen or fresh tortellini, any type (I used tri-color frozen cheese tortellini)
3 Tablespoons vegetable oil
3 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon granulated sugar
Bring a large pot of water to a boil. Cook tortellini according to directions on the package. When it’s done cooking, drain and pour into medium bowl.
Place prepared pepper, cucumber, tomatoes, turnip, celery, onions, cheese, and corn around the edge of the bowl on top of the tortellini.
In a pint size jar or small glass bowl put oil, vinegar, oregano, Italian seasoning, garlic powder, pepper, and sugar. Shake Mason jar until dressing is combined. Or whisk thoroughly in bowl.
You can complete up to this step and store covered in refrigerator for up to 4 hours until ready to serve.When ready to serve pour dressing over salad and gently toss with salad tongs or stir gently with spoon until well coated.