Firecracker Pasta Salad
|Three cheese tortellini||18 Ounce, cooked, drained and chilled (Two 9 Ounce Packages)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic clove||5 Large, finely chopped|
|Red wine vinegar||2 Tablespoon|
|Chopped tomatoes||2 Cup (32 tbs) (2 Medium Pieces)|
|Broccoli florets||2 Cup (32 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs) (1 Large)|
|Pitted halved ripe olives||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||2 Ounce (1/2 Cup)|
|Shredded romano cheese||1 Ounce (1/4 Cup)|
HEAT oil in small saucepan over medium-high heat.
Add garlic; cook for 1 minute.
Pour into large bowl; cool.
Whisk in vinegar.
Add pasta, tomatoes, broccoli, bell pepper, olives and cheeses; toss well.