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"

Ingredients

8 serv.

(9 ounce) packages cheese tortellini, cooked and chilled2
olive oil↗1⁄3 cup
large garlic cloves↗4
finely chopped
red wine vinegar↗1⁄3 cup
medium tomatoes↗2
chopped
broccoli florets↗2 cups
large green bell pepper1
chopped (used a red one, for more color contrast)
pitted and halved ripe olives1⁄2 cup
freshly shredded parmesan cheese1⁄2 cup
freshly shredded romano cheese1⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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