8 oz cheese filled tortellini
1 c. broccoli florets
4 oz. fresh grated parmesan cheese
1 (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (13 oz) can quartered artichoke hearts
1/2 red onion thinly sliced
1/4 lb sliced dry salami cut into thin strips
1 (16 oz) bottle Bernsteins Cheese Garlic
1 pint cherry tomatoes, halved
1 avocado sliced
Cook tortellini in boiling salted water according to package. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing as desired and top with tomatoes and avocado.
