Recipe: Cold Summer Tortellini Salad

Cold Summer Tortellini Salad
rec.food.recipes/Linda/Tennessee/2001

Salad:
1 (8 oz) pkg. tortellini, cooked, drained, rinsed in cold water
1 tomato, peeled, chopped
3 to 4 slices hard salami, julienned
3 to 4 fresh mushrooms, sliced
4 to 5 black Greek olives, pitted, chopped
1 slice of mild cheddar cheese, cut into 1/2-inch cubes
1 slice of mozzarella, cut into 1/2-inch cubes
1 slice of provolone cheese, cut into 1/2-inch cubes
any small pieces of vegetables that you would like

Dressing:
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2 to 3 Tbsp cider vinegar
1 tsp hot red pepper flakes (optional)

Combine the salad ingredients.

In a small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well.

Refrigerate for a few hours to blend flavors.

Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley.