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Antipasto Salad Recipe
Serves 4
Ingredients: 16-oz pk fresh/frozen cheese tortellini
4 oz chopped salami
4 oz provolone cheese, cut into, 2 x 1/4-inch strips
11-oz can corn, drained
9-oz pk frozen spinach, thawed, squeezed to drain
6 oz marinated artichoke hearts, drained/chopped
6 oz can pitted ripe olives, drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 tsp Dijon mustard
1/2 cup grated Parmesan cheese
2 oz jar diced pimiento, drained, if desired
Instructions: 1. Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.
2. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.
3. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well.
4. Pour dressing over salad; toss gently.
5. Top with remaining olives and Parmesan cheese.
6. Cover; refrigerate for 1 to 2 hours to blend flavors.
7. Just before serving, garnish with pimiento.
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