1 plum tomato
1 clove of garlic, cut in half
2 tsp. EVOO
1/4 tsp. balsamic vinegar
grated parmesan cheese
shredded parmesan cheese
garlic salt, pepper, italian seasoning to taste
Cook tortellini according to package directions. (If desired, add salt to water.) While cooking, cut tomato into cubes and put in a small bowl. Rub halves of garlic on inside of a medium bowl, then slice very thin and add to tomatoes. Add 1/2 tsp. EVOO and mix. Strain tortellini and rinse under cold water to chill. Dry on paper towel and add to medium bowl. Stir in tomato mixture. Add remaining 1 1/2 tsp. EVOO and balsamic vinegar, mix to coat tortellini. Add desired amount of grated parmesan cheese (about 1/4 to 1/3 c.) and 2 handfuls of shredded parmesan cheese, stir. Season with garlic salt, pepper, and/or italian seasoning. Keep in refrigerator until ready to serve.
