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salami Provolone cheese sweet corn frozen spinach hearts olives Italian salad dressing mustard Parmesan cheese pimiento
Viewed: 31 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
