Antipasto Salad

Ingredients

  • 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 pimiento, drained — if desired.

Preparation Method:

  • 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 ofthe 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 pimiento.
  • For protecting your fingers and to slice vegetables more faster, use any of our Kitchen slicers.
  • Washing, rinse and draining vegetables try our Colanders.

Warm regards,
Best Nice Deals Team