Antipasto Tortellini Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. fresh or frozen tortellini
4 oz. chopped salami
4 oz. Provolone cheese, cut in 2 x 1/4-inch strips
1 (11 oz.) can sweet corn, drained
1 (9 oz.) pkg. frozen spinach, thawed and squeezed to drain
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
1 (6 oz.) can sliced olives, drained
1 1/2 c. prepared creamy Italian salad dressing
1 tsp. Dijon mustard
1/2 c. grated Parmesan cheese
1 (2 oz.) jar pimiento, drained (optional)

Preparation

Cook tortellini as directed on package.
Drain; rinse with cold water.
In a 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; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese.
Cover; refrigerate 1 to 2 hours.
Garnish with pimiento before serving, if desired.
Makes 8 (1 1/2 cup) servings.