Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  fresh or frozen cheese tortellini -- uncooked (16-oz)
  1                cup  chopped salami
  4             ounces  provolone cheese -- cut in thin strips
  1                can  vacuum-packed whole kernel corn -- drained (11-oz)
  1            package  frozen spinach -- squeezed to drain
                        -- (9-oz)
  1                jar  marinated artichoke hearts -- drained and chopped
                        -- (6-oz)
  1                can  pitted ripe olives -- drained and sliced
                        -- (6-oz)
  1 1/2           cups  purchased creamy italian salad dressing
  1           teaspoon  dijon mustard
     1/2           cup  grated parmesan cheese
  1                jar  diced pimiento -- drained (2-oz)

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 to 2 hours to blend flavors. Just before serving, garnish with pimiento. Makes 12 cups.

Nutritional Information:

651 Calories (kcal); 45g Total Fat; (61% calories from fat); 51g Protein; 13g Carbohydrate; 110mg Cholesterol; 2039mg Sodium