Antipasto Tortellini Salad

Name: Antipasto Tortellini Salad
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Italian
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

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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.

By Pillsbury Kitchens

Updated October 20, 2016

Bake-Off® Contest 35, 1992

Vickie Cox
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

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.