- 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
Antipasto Salad Preparation
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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