COLD TORTELLINI SALAD

1 (8-oz) pkg spinach tortelllini

2 cups broccoli flowerets

1 onion, sliced

1 cup garbanzo beans, rinsed and drained

1 cup kidney beans, rinsed and drained

1 cup lima beans, rinsed and drained

1 (6-oz) jar marinated artichoke hearts, drained

1 (6-oz) can pitted ripe olives, drained

1 (16-oz) bottle creamy Italian salad dressing

24 cherry tomatoes, halved

1 medium-size ripe avocado, peeled and sliced

1/4 lb salami, sliced and quartered

1 cup (4-oz) freshly grated Parmesan cheese

Cook tortellini according to package directions, omitting salt, drain. Rinse with cold water, drain.

Combine tortellini, broccoli, onion, beans, artichoke hearts and olives. Pour salad dressing overall and toss gently to coat. Refrigerate for at least 8 hours.

Before serving, stir in tomatoes, salami and avocado. Sprinkle with the Parmesan cheese.

Yield: 8 to 10 servings.

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