Categories: Side dishes
Ingredients
- 1 (16 oz) package of fresh or frozen cheese tortellini
- 4 oz (1 cup) chopped salami
- 6 oz provolone cheese, cut into 2” x 1/4” x 1/4” sticks
- 1 (11 oz) can sweet corn, drained
- 1 (9 oz) package of frozen spinach thawed, squeezed to drain and chopped fine
- 1 (6 oz) jar marinated artichoke hearts, drained and chopped
- 1 (6 oz) can pitted, sliced ripe olives (1 1/2 cups), drained
- 1 1/2 cups creamy Italian salad dressing
- 1 teaspoon Dijon mustard
- 1/2 cup grated parmesan cheese
- 1 (2 oz) jar diced pimiento , drained, if desired
Directions
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Cook tortellini to desired tenderness as directed on the package. Drain. Rinse with cold water.
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In a large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.
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In a small bowl combine the salad dressing, mustard and half of the parmesan cheese. Blend well.
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Pour dressing over salad, toss gently. Top with remaining olives and then remaining parmesan cheese.
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Cover and refrigerate 2 hours or overnight to blend flavors.
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Just before serving garnish with pimiento.