Antipasto salad

 
                              Antipasto Salad
 
 Recipe By     : Faygie
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese                           Pasta
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
 
 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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