1 ½poundstortellinicheese, cooked al dente and cooled
1canblack olivessliced thick
½poundolivesSicilian, pits removed and roughly torn
2tablespoonsolive oilfrom the Sicilian cracked olives
1smallred onionsliced
1smallred peppersliced
1handfulparsleytorn
2tablespoons live oilextra virgin
1teaspoonKosher salt
1teaspoonground black pepperto taste
Instructions
Add the cheese tortellini, black olives, Sicilian olives, red onion, red pepper, and torn parsley in a large bowl. Drizzle the reserved oil from the Sicilian olives all over the salad. Sprinkle with Kosher salt and a healthy amount of ground black pepper. Toss gently to combine.
Adjust seasonings as needed and allow the salad to sit for at least 30 minutes before serving so that the flavours can come together. Serve cold or at room temperature. Store in the refrigerator.