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1
Combine artichoke hearts, mushrooms, cannelli beans, black beans, green beans, sun dried tomatoes and about 1 cup of dressing in a large sized bowl, toss well, cover bowl and let marinate overnight in the refrigerator.
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2
In a large pot, boil water for tortellini and cook according to package directions, do not overcook them.
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3
While pasta is cooking, chop, seed and drain all vegetables, as indicated.
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4
Drain cooked tortellini and rinse under cold water until pasta is cool.
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5
Place pasta in a large bowl, and toss with enough dressing to coat.
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6
Cover and refrigerate pasta.
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7
Continue preparing the remaining vegetables, cheeses and meats.
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8
When all is prepared, mix marinated vegetable/bean mixture and dressing into the pasta and toss to combine all.
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9
Add everything else except fresh tomatoes and mix well.
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10
Cover and refrigerate until serving time.
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11
Just before serving, add fresh tomatoes and toss to mix.
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12
Taste and adjust seasonings to your preference, add additional dressing if salad seems dry.
