Firecracker Pasta Salad

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"

• Ready In: 15 mins
• Serves: 8

Ingredients

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

Directions

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.