Ingredients
3 packages frozen meat or cheese tortelini
8 oz feta cheese, cut into small cubes
1 - 1 1/2 cups diced tomatoes
1/2 - 1 can black pitted olives, sliced
1 cup vegetable oil plus oil for cooked pasta
2 cloves garlic, smashed
1/2 - 3/4 cup chopped parsley
Preparation
Cooked tortelini using package instruction. Toss with vegetable oil to coat so pasta doesn’t stick. Refrigerate.
In container mix oil, smashed garlic and parsley. Refrigerate for at least 4 hours or overnight.
Add all ingredients together in large pasta or salad bowl. Toss and serve chilled.
