3 c. tortellini, thawed
1 (6 oz.) jar marinated artichoke hearts
2 (6 inch) zucchini, quartered and sliced 1/2 inch thick
4 oz. Mozzarella cheese, cut into 1/2 inch cubes
3 oz. summer sausage, cut into cubes
1/4 c. Parmesan cheese
3/4 tsp. dried basil
1/4 c. Romano cheese
1 tsp. dried basil
2 tbsp. white vinegar
1 tsp. minced garlic
1 tsp. dry mustard
1/2 tsp. salt
3/4 tsp. dried oregano

Drain artichokes, reserving marinade; coarsely chop artichokes. In large bowl, combine tortellini, artichokes, zucchini, Mozzarella cheese, salami and Parmesan and Romano cheeses.

In tightly covered container, combine reserved marinade with remaining ingredients; toss with salad ingredients. Refrigerate, covered, several hours or overnight. Toss again before serving.