1 19oz. package cheese tortellini, cooked and drained
1 6oz. can of medium size black olives, drained
1 7oz jar of manzanilla, green, olives, drained
14oz. bottle of Tuscan Herb Olive Oil
1/4 cup of finely grated Parmesan Cheese
1/2 pound hard salami, thinly sliced and cut into pieces
Chopped parsley and grated Parmesan for garnish
Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta. Cook Pasta and drain. Drain both types of olives. Place the tortellini and olives in a large bowl. Add the diced hard salami.
Add Tuscan Herb Olive Oil. Stir until all ingredients are well combined. Chill for 2-3 hours or overnight. Stir just before serving. If needed, add more Tuscan Herb Olive Oil. Garnish with Parmesan Cheese and chopped Parsley.