Antipasto Tortellini Salad

Course : Salads
Serves: 12 cups
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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)
9 ounces frozen spinach -- squeezed to drain
6 ounces marinated artichoke hearts -- drained and chopped
6 ounces pitted ripe olives -- drained and sliced
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 / Directions:

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

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