Salad
2 9-oz pkgs cheese-filled tricolor tortellini
3 handfuls tri-color dried corkscrew pasta
1 pkg basil, torn up
1 jar oil-packed sun-dried tomatoes
1 c shredded parmesan cheese
Dressing
1 c olive oil
¼ c lemon juice
1 ½ t salt
½ t garlic
2 T Worcestershire sauce
Cook and drain pasta. Toss with remaining salad ingredients. Mix dressing ingredients and shake well. Pour over salad and toss until coated.