16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimento, drained -- if desired
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 - 2 hours to blend flavors.
Just before serving, garnish with pimento