Tortellini Pasta Salad

For the salad:

• 8 oz fusilli pasta
• 1 10 oz package cheese tortellini
• 2 bell peppers, roughly chopped
• 1 1/2 cups cherry tomatoes, halved
• 3 cups spinach, roughly chopped
• 1/2 red onion, thinly sliced
• 1 14 oz can artichoke hearts, roughly chopped
• 1 1/2 cups provolone cheese, diced
• 4 oz salami, diced
• 1 2.25 oz can sliced black olives, drained
• 1/2 cup shaved Parmesan cheese
• 1/2 cup roughly chopped fresh parsley

For the dressing:

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• Juice of 1/2 lemon
• 1 garlic clove, grated
• 3/4 teaspoon teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon Italian seasoning