1 lb cheese tortellini
1 cup olive oil
3/4 cup white vinegar
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 dash Tabasco sauce, to taste
1 cup green pepper, diced
1 cup red onion, diced
2 fresh tomatoes, chopped
6 tablespoons picante sauce
1 cup cheddar cheese, grated

Cook tortellini according to package directions. Cool.

In a blender or food processor, blend together olive oil, white vinegar, black pepper, garlic, chili powder, dry mustard, paprika, cumin and salt.

Toss vegetables, pasta, picante sauce and cheese together. Pour dressing over the top and mix well.

Chill several hours or even overnight.

(I left out the green pepper, onion and tomatoes due to personal preference. I also fridged it for 2 days which made it hotter! I recommend overnight fridging for it)