Vickie Cox
Sacramento, California
Antipasto Tortellini Salad
Looking for an Italian dinner? Then check out this cheese-filled tortellini salad packed with spinach and sweet corn.
Antipasto Tortellini Salad
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 11
- Servings 8
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
Instructions
-
Step1Cook tortellini to desired doneness as directed on package. Drain. Rinse with cold water to cool; drain well.
-
Step2Cook spinach as directed on package. Drain well; squeeze to remove liquid.
-
Step3In 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.
-
Step4Pour 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
485
Calories
35g
Total Fat
16g
Protein
27g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 485
- Calories from Fat
- 315
- 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;
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