summer tortellini salad

When the weather starts to get warmer, when the sun shines hot on farmers dashing from cow to tractor, it's time for a refreshing, crisp salad for lunch. 

Or supper. 

Or dinner. 

Which might be lunch, depending on where you live in the United States. 

8 oz. pkg. cheese-filled tortellini, cooked and cooled

1 tomato, chopped

3 to 4 slices hard salami, sliced into strips

3 to 4 mushrooms, sliced

4 to 5 Kalamata olives, chopped

1/2 c. mild Cheddar cheese, cubed

1/2 c. mozzarella cheese, cubed

1/2 c. provolone cheese, cubed

1/3 c. olive oil

1 clove garlic, minced

1/4 t. pepper

2-3 T. cider vinegar

Optional: 1 t. red pepper flakes 

In a large bowl, combine tortellini, tomato, salami, mushrooms, olives and cheeses; set aside. Whisk together remaining ingredients until thoroughly mixed. Pour dressing over salad; toss well. Refrigerate for 2 hours. Toss just before serving. Garnish with fresh basil leaves. Serves 4-6.

Or one very hungry farmer. 

Just to be sure, you better make double. 

Because when it's hot, nothing goes down better than a cold one. 

Salad, that is.