antipasto tortellini salad

Ingredients For antipasto tortellini salad

• 1

  20 oz pkg refrigerated cheese tortellini
• 1/4 c

  olive oil, extra virgin
• 1/4 c

  champagne vinegar
• 2 Tbsp

  lemon juice
• 2 Tbsp

  fresh oregano, chopped
• 1 tsp

  minced garlic
• 1/4 tsp

  each, salt & pepper
• 1

  14 oz can artichoke hearts, drained, quartered
• 1 c

  grape tomatoes
• 1 c

  sliced pepperoni
• 1 c

  cherry-sized mozzarella balls
• 1/2 c

  pitted kalamta olives
• 1/2 c

  fresh packed basil leaves, thinly sliced