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Tortellini Salad w/Antipasto (D, TNT)
Source: Unknown
Serves: 8

1 16-ounce package fresh or frozen cheese tortellini
4 ounces provolone cheese, cut into 2"x1/4" strips
1 11-ounce can corn, drained
1 9-ounce package frozen spinach, thawed, squeezed to drain
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 6-ounce can pitted ripe olives, drained and sliced
1-1/2 cups creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
1 2-ounce jar diced pimiento, drained, if desired

Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.

In very large bowl, combine tortellini, 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.

Poster's Notes:
Make it in a pretty glass bowl the day before, and serve it right from the bowl.

It can be a first course, salad course, side dish, or whatever. I can eat it for a meal.

You can really use any kind of cheese.

Posted by Faygie

Nutritional Info Per Serving: N/A