Antipasto Tortellini Salad
Here is another one of my favorite recipes, think my mom must be a good cook as it seems everything she cooks is a favorite =)
1 (16 ounce) package fresh or frozen fresh or frozen uncooked cheese filled tortellini
9 ounce frozen spinach1 cup chopped salami
4 ounces provolone cheese cut into strips measuring 2″x1/4″x1/4″
11 ounce can Sweet kernel corn drained
6 ounce jar of chopped, drained artichoke hearts
1 1/2 cups drained and sliced pitted ripe olives
1 1/2 cups of creamy Italian salad dressing that was store bought. Any brand will do, pick your favorite
1 teaspoon dijon mustard
1/2 parmesan cheese grated
2 ounce jatr of drained diced pimentos (optional)
Cook tortellini to desired doneness as the package directs you to do it. Cool it off my rinsing it with cool water, then drain.
Cook spinach according to package directions Drain well and remove any liquid by squeezing.
You need a very large bowl. Combine tortellini, spinach, salami, provolone cheese, , corn, artichoke hearts, and olives, but only a cup of them. Now you need a smaller bowl, combine salad dressing , 1/4 cup Parmesan cheese and mustard; blend well.
Put the dressing over the salad; toss easily. Cover with the rest of the olives and Parmesan cheese. Cover, refrigerate 1-2 hours so flavors blend. If you are putting pimentos put them in the last ingredient.
Makes 8 serving 1 1/2 cups each.