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) can black olives, drained and halved

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 Bernsteins'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.