7 oz. pkg. tortellini
1 1/2 c. cubed Swiss or Provolone cheese (6 oz.)
6 oz. sliced salami, cut into strips
1 c. cauliflower flowerettes, thinly sliced
1 sm. zucchini, thinly sliced (1 c.)
1/2 c. chopped green pepper
1 sm. purple onion, thinly sliced and separated into rings
1/2 c. sliced pitted ripe olives
1/4 c. grated Parmesan cheese
2 tsp. parsley flakes
3/4 to 1 c. Italian dressing
2 med. tomatoes, cut into wedges

Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a bowl, toss together pasta, cubed cheese, salami, cauliflower, zucchini, green pepper, onion rings, olives, Parmesan cheese, and parsley. Pour dressing over salad. Toss to coat. Cover; chill 4 to 24 hours. To serve, add tomatoes; toss gently.