Antipasto Salad Recipe
Ingredients:
- 16 ounce cheese tortellini
- 4 ounces chopped salami
- 4 ounces provolone cheese, 1/4" strips
- 11 ounce can corn, drained
- 9 ounce frozen spinach, thaw & drain
- 6 ounce artichoke hearts, chop & drain
- 6 ounce sliced black olives
- 1-1/2 cups Italian salad dressing
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 2 ounce diced pimiento, drained
Directions:
- 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