Makes 8 to 12 servings
Make-Ahead: The salad is best the day it is made.

Of all the dishes you can put out at a picnic, it is safe to say that pasta salad will be one of the first bowls you’ll have to replenish. This one is loaded with the goodies you might find on an antipasti platter: Italian-style picked vegetables (giardinera), salami, roasted peppers, and olives. Pasta salads (and potato salads, too) have a tendency to soak up their dressings, and their flavor will change on standing. It's a good idea to reserve some of the dressing to perk up the salad just before serving.

Dressing
1/4 cup red wine vinegar
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
2 pounds frozen cheese tortellini
One 24-ounce jar giardinera, drained and coarsely chopped
6 ounces sliced (1/4-inch thick) Genoa-style salami, cut into 1/2-square pieces
1 cup pimento-stuffed green olives, coarsely chopped
1 large red pepper, roasted, seeded, and cut into 1/2-inch square pieces (see Note)
3 scallions, white and green parts, chopped
3 tablespoons chopped fresh basil, oregano, or parsley

1. To make the dressing, place the vinegar, garlic, salt, and pepper in a blender. With the machine running, gradually add the oil and process until thick and smooth. Set aside.

2. Cook the tortellini in boiling salted water according to the package instructions. Drain, rinse under cold running water, and drain well.

3. Transfer the pasta to a large bowl. Add the giardinera, salami, olives, red pepper, scallions, and basil. Toss with three-fourths of the dressing, covering and reserving the remaining dressing. Cover the pasta salad and refrigerate until chilled, at least 2 hours and up to 6 hours.

4. Just before serving, toss with the reserved dressing. Taste for seasoning, and add more salt and pepper, if needed. Serve chilled.