Cookin’ with Carolyn Antipasto Tortellini Salad

Antipasto Tortellini Salad

1 (6 oz.) pkg. fresh or frozen uncooked cheese tortellini
4 oz. (1 c.) chopped salami
4 oz.provolone cheese, cut into 2×1/4×1/4-inch strips
1 (11-oz.) can vacuum-packed whole kernel corn, drained
1 (9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain
1 (6-oz.) jar marinated artichoke hearts, drained, chopped
1 (6-oz.) can pitted ripe olives, drained, sliced
1-1/2 cups creamy Italian salad dressing
1 tsp. Dijon mustard
1/2 cup grated Parmesan cheese
1 (2-oz.) jar diced pimiento, drained, if desired
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. In a very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In a 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 to 2 hours to blend flavors. Just before serving, garnish with pimiento. Yield; 12 (1-cup) servings. Enjoy

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