Chickpea Tortellini Pasta Salad

Cook the tortellini 1 minute less than it says on the package instructions. Drain and rinse under cold water to stop the cooking process.
1 lb tortellini
In a small bowl, whisk together the olive oil, white wine vinegar, crushed garlic, dried oregano, salt, and pepper to make the dressing.
¼ cup extra virgin olive oil
1 tablespoon white wine vinegar
2 small garlic cloves
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
In a large bowl, add the cooked tortellini, chickpeas, cherry tomatoes, red onion, green olives, and parsley.
1 can (14 oz / 400 g) chickpeas
½ lb cherry tomatoes
1 small red onion
½ cup green olives
¼ cup fresh parsley
Add the dressing and toss gently to combine. Adjust the seasoning to taste and serve immediately or allow the salad to cool for 1-2 hours in the fridge before serving.