Ingredients
- 1 16oz pkg fresh or frozen cheese tortellini
- 4 oz (1C) chopped salami
- 4 oz provolone cheese, cut into 1/4" pieces
- 1 11 oz can corn, drained
- 1 9 oz pig frozen spinach, thawed, squeezed to drain
- 1 6oz jar marinated artichoke hearts, drained and chopped
- 1 6oz can (1 1/2 C) pitted, sliced ripe olives
- 1 1/2 C prepared, creamy Italian salad dressing
- 1 tsp Dijon mustard
- 1/2 C grated Parmesan cheese
- 1 2 oz jar diced pimientos, drained (optional)
Directions
Cook tortellini to desired doneness as directed on the package.
Drain, and rinse with cold water.
In a very large bowl combine salami, provolone cheese, corn, spinach, artichoke hearts, and 1 cup of olives. In a small bowl combine the salad dressing, mustard, and 1/4 cup of the Parmesan cheese. Blend well. Pour dressing over salad and toss gently.Top with remaining olives and Parmesan cheese.
Cover and refrigerate for 1 to 2 hours to blend flavors. Just before serving top with pimientos if desired.