Name: Antipasto Tortellini Salad
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)

Antipasto Tortellini Salad

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Antipasto Tortellini Salad is an moderately easy dinner. Made with 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 and 1 (9 oz.) pkg. frozen spinach, thawed and squeezed to drain, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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👨‍🍳 Instructions

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.

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