Firecracker Pasta Salad

• 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

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.

packages cheese tortellini, olive oil, garlic, red wine vinegar, tomatoes, broccoli florets, green bell pepper, olives, freshly shredded parmesan cheese, romano cheese

Taken from www.food.com/recipe/firecracker-pasta-salad-190339 (may not work)