Ingredients :
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
Instructions :
- Cook tortellini to desired doneness as directed on package; drain, rinsewith cold water.
- In very large bowl, combine tortellini, salami,provolone cheese, corn, spinach, artichoke hearts and 1 cup of theolives.
- In small bowl, combine salad dressing, mustard and 1/4 cup ofthe Parmesan cheese; blend well. Pour dressing over salad; toss gently.
- Top with remaining olives and Parmesan cheese.
- Cover; refrigerate 1 - 2hours to blend flavors.
- Just before serving, garnish with pimiento
0 comment(s):
Post a Comment