Salt Lake Tortellini Salad – R. S. Bulletin

8 oz. Cheese-filled Tortellini                                          1 (15 oz.) can Kidney Beans (rinsed/drained)

1 cup Broccoli Florets                                                     ½ Red Onion (thinly sliced)

4 oz. fresh grated Parmesan Cheese                              ¼ lb. sliced Dry Salami (cut into thin strips)

1 (13 ¾ oz.) can quartered Artichoke Hearts                  1 (16 oz.) bottle Bernstein’s Cheese Garlic Dressing

6 oz. Black Olives (drained/halved)                                1 pint Cherry Tomatoes (halved)

1 (15 oz.) can Garbanzo Beans (rinsed/drained)             1 Avocado (sliced)


Cook tortellini in boiling salted water according to package directions.  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, and top with tomatoes and avocado.


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