Serves: 5
Total Calories: 428

1 (8-ounce) package cheese tortellini, cooked and cooled
1 tomato, chopped
3 to 4 slices hard salami, thinly sliced lengthwise
3 to 4 mushrooms, sliced
4 to 5 Kalamata olives, pitted and chopped
1 (1/2-inch) thick slice mild Cheddar cheese, cut into 1/2-inch cubes
1 (1/2-inch) thick slice mozzarella cheese, cut into 1/2-inch cubes
1 (1/2-inch) thick slice Provolone cheese, cut into 1/2-inch cubes
1/4 cup olive oil
1 clove garlic, finely minced
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 to 3 tablespoons cider vinegar
Optional: 1 teaspoon red pepper flakes

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.

Nutritional Facts:

Serves: 5
Total Calories: 428
Calories from Fat: 151

More Recipes from the Summer In the Country Cookbook:
County Fair Maidrites
Beefy Cheddar Bake
Summer Tortellini Salad
4th of July Beans
Chow Mein Noodle Casserole
Elaine’s Oriental Noodle Salad
Broccoli-Cranberry Salad
Southern Mexi-Salad
Pepper Jack Salsa
Purlieu
Chrissy’s Ravishing Rhubarb Slush
Citrus Tea Punch
Friendship Casserole
Texas Corn & Green Chile Casserole
Mom’s Sandwich Spread
Church Ladies’ Ham Salad
Mom’s Baked Beans
Tonya’s Must-Have Potato-Corn Bake
Midwestern Zucchini Casserole
Oh-So-Hot Banana Peppers
Boycott-Your-Grill Beef Kabobs
BLT Macaroni Salad
Ravioli Taco Bake
Super-Simple Baked Peppers
Mandy’s Easy Cheesy Chicken Casserole
Prize-Winning Pineapple Cheddar Bake
Sicilian Salad