Ingredients
1
(16-oz.) pkg. fresh or frozen uncooked cheese-filled tortellini
1
(9-oz.) pkg. frozen chopped spinach
4
oz. chopped salami (1 cup)
4
oz. provolone cheese, cut into 2x1/4x1/4-inch strips
1
(11-oz.) can whole kernel sweet corn, drained
1
(6-oz.) jar marinated artichoke hearts, drained, chopped
1
(6-oz.) can (1 1/2 cups) pitted ripe olives, drained, sliced
1 1/2
cups purchased creamy Italian salad dressing
1
teaspoon Dijon mustard
1/2
cup grated Parmesan cheese
1
(2-oz.) jar diced pimientos, drained, if desired
Preparation
Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
Cook spinach as directed on package. Drain well; squeeze to remove liquid.
In very large bowl, combine tortellini, spinach, salami, provolone cheese, corn, 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 to 2 hours to blend flavors. Just before serving, garnish with pimientos.
