Salt Lake Tortellini Salad

8 oz cheese filled tortellini
1 c broccoli Fleurette's
4 oz fresh grated Parmesan
1 (13 3/4oz) can quartered artichoke hearts
1 6 oz black olives, drained and halved
1 (15oz) can garbanzo beans drained and rinsed
1 (15oz) can kidney beans drained and rinsed
1/2 red onion, thinly sliced
1/4 pound dry salami, cut into thin strips
1 (16oz) bottle Bernstein's Cheese Garlic Dressing
1 pint cherry tomatoes
1 avocado sliced

Cook tortellini according to package directions. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except avocado and tomatoes, and toss with the dressing. Marinate refrigerated several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.