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 pit 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 chilly water.
• In an exceptionally large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of olives.
• In a 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 pimiento.
• For protecting your fingers and to slice vegetables faster, use any of our Kitchen slicers.
• Washing, rinsing and draining vegetables, try our Colanders.

Warm regards,
Best Nice Deals Team