Tortellini Salad with Toasted Garlic Vinaigrette

For the dressing:
In a medium bowl, whisk together the white balsamic vinegar, extra virgin olive oil, mayonnaise, Italian seasoning, salt, and red pepper flakes until well blended.

To toast garlic, heat olive oil in a small skillet over medium heat. Add the chopped garlic and cook, stirring constantly until garlic is golden brown. Do not overcook because garlic will become bitter. Add the garlic to the dressing ingredients and whisk well. Set aside.

For the salad:
Cook tortellini according to package directions. Drain, then rinse under cool water until tortellini has cooled. Drain well.

In a large bowl, lightly toss together the tortellini, tomatoes, onion, artichoke hearts, olives, peperoncini and basil (if using).

Pour dressing over salad and mix lightly to distribute evenly. Cover and refrigerate for at least 1 hour. Can be made up to 24 hours in advance. Just before serving, mix lightly again.