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Antipasto Salad
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into — 2 x 1/4″ strips
11 oz. can corn — drained
9 oz. package frozen spinach, thawed — squeezed to drain
6 oz. jar marinated artichoke hearts — drained/chopped
6 ounce can pitted ripe olives — drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained — if desired
Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami,
provolone cheese, corn, spinach, artichoke hearts and 1 cup of the
olives. In small bowl, combine salad dressing, mustard and 1/4 cup of
the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2
hours to blend flavors. Just before serving, garnish with pimiento
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