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Antipasto Salad
Recipe By : Faygie
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Salads
Amount Measure Ingredient -- Preparation Method
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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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