In a large bowl, combine tortellini, tomato, salami, mushrooms, olives and cheeses; set aside. Whisk together oil, garlic, garlic salt, pepper, vinegar and red pepper flakes, if using, until thoroughly mixed. Pour over the salad; mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving.
Tip: Top picnic tables with bouquets of cheery sunflowers, zinnias and cosmos. The key to keeping them looking their best…an aspirin, shiny penny or a drop of bleach in plain, room-temperature water.
This Summer Tortellini Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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