Antipasto Salad
Recipe Number: 1210
Contributor:
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Serves:
4
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
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 |
| Cooking
Instructions: |
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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