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
