Antipasto Salad

Antipasto Salad

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

Cook tortellini to desired firmness or as directed on package; drain, rinse with cold water. In very large bowl, combine tortellini, salami, 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 - 2 hours to blend flavors. Just before serving, garnish with pimiento.