FIRECRACKER PASTA SALAD

Firecracker Pasta Salad image

from Meals.com. 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"

Provided by Kay D.

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 341.4, Fat 17.2, SaturatedFat 5.2, Cholesterol 35.1, Sodium 590.4, Carbohydrate 34.6, Fiber 2.2, Sugar 2, Protein 13

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