Tortellini Pasta Salad

southernliving.com

blodn1

1 ( 20-oz.) pkg. refrigerated cheese-filled bi-color tortellini

⅔ cup olive oil

¼ cup red wine vinegar

1 tsp. grated garlic (from 2 medium cloves)

¾ tsp. kosher salt

½ tsp. dried oregano

¼ tsp. crushed red pepper

¼ tsp. black pepper

¼ tsp. granulated sugar

⅓ cup sliced pepperoncini salad peppers, plus 1 Tbsp. brine from jar (from 1 [16-oz.] jar), divided

½ cup thinly sliced red onion, plus 1 Tbsp. finely chopped red onion (from 1 large onion), divided

2 cups halved cherry tomatoes (from 1 [1-pt.] container)

1 cup sliced peeled, seeded cucumber (from 1 [10-oz.] cucumber)

½ cup chopped refrigerated uncured Genoa salami (from 1 [4-oz.] pkg.)

8 oz. ciliegine mozzarella pearls, drained

⅓ cup sliced kalamata olives (from 1 [6.5-oz.] jar)

½ cup chopped spinach (from 1 [5-oz.] container)

¼ cup chopped fresh basil, plus more for garnish

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