Antipasto Tortellini Salad - Janet

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)

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.