Salt Lake Tortellini Salad

I have probably mentioned before that one of my favorite cookbooks is called, coincidentally, "Favorites." It started out as a successful family or neighbor collection and at some point, it became a fundraiser for the Make-A-Wish foundation (granting wishes to terminal young patients.) You can order this cookbook at http://www.makeawishutah.org/ and half of the price is tax deductible (since half of the price benefits Make-A-Wish.)

This past month when BFF Cathy hosted Bucket, she made one of the salads from this cookbook. I have never "not" loved any recipe in this cookbook and although it may seem like a typical pasta salad, it isn't! I made it several days after bucket because it was so tasty and shared it with others this month and they both called for the recipe to make it again.

Salt Lake Tortellini Salad

8 ounces cheese-filled tortellini
1 cup broccoli florets
4 ounces fresh grated Parmesan cheese
1 (13 3/4 ounce) can quartered artichoke hearts
1 (6-ounce) black olives, drained and halved
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 pound sliced dry salami, cut into thin strips
1 (16-ounce) bottle Bernstein's Cheese Garlic dressing
1 pint cherry tomatoes, halved
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, as desired, and top with tomatoes and avocado.