Shrimp and Tortellini Salad

Shrimp and Tortellini Salad

1 (16 ounce) bag dried cheese tortellini
1 pound salad shrimp, thawed and rinsed
1 red bell pepper, coarsely diced
1 can medium black olives, drained and coarsely chopped
2 small tomatoes, chopped and seeded
Garlic powder
Grated Romano cheese

Dressing:
¼ cup olive oil
½ cup red wine vinegar
1 tablespoon lemon juice
5 cloves garlic, minced
3 tablespoons prepared horseradish
3 dashes Tabasco sauce
1 teaspoon salt
1 teaspoon peppers

Cook pasta according to package. Drain pasta in a colander and rinse in cold water. Add shrimp to pasta to a large bowl. Add vegetables and sprinkle top of mixture lightly with garlic powder, toss to mix. Cover salad with grated cheese and toss to mix. Add enough salad dressing to make everything moist. Refrigerate 1 hour. Flavors will marry while the salad is chilling in the refrigerator.

Makes 8 servings