Tortellini Antipasto Salad Recipe

• 1 (8-9 ounce) pkg. cheese-filled spinach tortellini
• 4 ounce Provolone cheese, cubed
• 2 (6 ounce) jars marinated artichoke hearts, liquid removed and sliced
• 3 plum tomatoes, cubed
• 1/2 c. minced black olives
• 2 ounce Italian salami
• 6 ounce extra virgin olive oil
• 1/4 c. red wine vinegar
• 1 T minced basil
• 1 T minced parsley
• 1 T grated Parmesan cheese
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• Healthy pinch of red pepper flakes

Directions