Ingredients: 2 (9-ounce) packages buitoni three cheese tortellini, cooked, drained, and chilled 1/4 cup extra virgin olive oil 4 large cloves garlic, finely chopped 1/4 cup red wine vinegar 2 medium tomatoes, chopped 2 cups broccoli florets 1 large green bell pepper, chopped 1/2 cup pitted and halved ripe olives 1/2 cup (2 ounces) freshly grated parmesan cheese 1/4 cup (1 ounce) freshly grated romano cheese

Recipe Info Category: Salads Rating: 3 Contributor: Tania Lester

Heat olive 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, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.