1 (20 ounce) package refrigerated cheese-filled tortellini, cooked according to package directions and chilled.
1 (19 ounce) can cannellini beans, drained
2 cups halved grape tomatoes
1 (15 ounce) can chickpeas, drained
1 1/2 cups cubed salami (1/4 inch dice)
1 1/2 cups cubed provolone cheese (1/4 inch dice)
1 (8.8 ounce) jar hearts of palm, drained and thinly sliced
1 green bell pepper, chopped
1 cup sliced green olives
Purchased balsamic vinaigrette salad dressing

1 (20 ounce) package refrigerated cheese-filled tortellini, cooked according to package directions and chilled. 1 (19 ounce) can cannellini beans, drained 2 cup s halved grape tomatoes 1 (15 ounce) can chickpeas, drained 1 1/2 cups cubed salami (1/4 inch dice) 1 1/2 cups cubed provolone cheese (1/4 inch dice) 1 (8.8 ounce) jar hearts of palm, drained and thinly sliced 1 green bell pepper, chopped 1 cup sliced green olives

In a large serving bowl, layer tortellini, cannellini beans, tomatoes, chickpeas, salami, cheese, hearts of palm, bell pepper, and green olives as desired. Cover, and refrigerate for up to 24 hours before serving. serve with balsamic vinaigrette.