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    15

Antipasto Tortellini Salad

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 11
  • Servings 8

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

Bake-Off® Contest 35, 1992
Sacramento, California

Ingredients

1
(16-oz.) pkg. fresh or frozen uncooked cheese-filled tortellini
1
(9-oz.) pkg. frozen chopped spinach
4
oz. chopped salami (1 cup)
4
oz. provolone cheese, cut into 2x1/4x1/4-inch strips
1
(11-oz.) can whole kernel sweet corn, drained
1
(6-oz.) jar marinated artichoke hearts, drained, chopped
1
(6-oz.) can (1 1/2 cups) pitted ripe olives, drained, sliced
1 1/2
cups purchased creamy Italian salad dressing
1
teaspoon Dijon mustard
1/2
cup grated Parmesan cheese
1
(2-oz.) jar diced pimientos, drained, if desired

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
485
Calories from Fat
315
% Daily Value
Total Fat
35g
54%
Saturated Fat
8g
40%
Cholesterol
80mg
27%
Sodium
1210mg
50%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
46%
46%
Vitamin C
6%
6%
Calcium
34%
34%
Iron
14%
14%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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