Antipasto Tortellini Salad

Looking for an Italian dinner? Then check out this cheese-filled tortellini salad packed with spinach and sweet corn. MORE+ LESS-

By Pillsbury Kitchens

October 20, 2016

Bake-Off® Contest 35, 1992

Sacramento, California

(16-oz.) pkg. fresh or frozen uncooked cheese-filled tortellini

(9-oz.) pkg. frozen chopped spinach

oz. chopped salami (1 cup)

oz. provolone cheese, cut into 2x1/4x1/4-inch strips

(11-oz.) can whole kernel sweet corn, drained

(6-oz.) jar marinated artichoke hearts, drained, chopped

(6-oz.) can (1 1/2 cups) pitted ripe olives, drained, sliced

1 1/2

cups purchased creamy Italian salad dressing

teaspoon Dijon mustard

1/2

cup grated Parmesan cheese

(2-oz.) jar diced pimientos, drained, if desired

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1

Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
2

Cook spinach as directed on package. Drain well; squeeze to remove liquid.
3

In very large bowl, combine tortellini, spinach, salami, provolone cheese, corn, 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.
4

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 pimientos.