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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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from . I changed the amounts of the olive oil and red wine vinegar; it just seemed a little too dry. It's not spicy or anything, so I'm not sure why it's called firecracker Ingredients:
2 (9 ounce) packages cheese tortellini, cooked and chilled |
1/3 cup olive oil |
4 large garlic cloves, finely chopped |
1/3 cup red wine vinegar |
2 medium tomatoes, chopped |
2 cups broccoli florets |
1 large green bell pepper, chopped (used a red one, for more color contrast) |
1/2 cup pitted and halved ripe olives |
1/2 cup freshly shredded parmesan cheese |
1/4 cup freshly shredded romano cheese |
Directions:
1. Heat oil in small saucepan over medium-high heat.
2. Add garlic; cook for 1 minute.
3. Pour into large bowl; cool.
4. Whisk in vinegar.
5. Add pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat.
6. Refrigerate or serve immediately.
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