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Antipasto Salad Recipe

Serves 4


  • 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


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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Main Ingredient:Dairy / Cheese
Cuisine:European / Italian

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