Antipasto Tortellini Salad

• 1 (16 oz.) pkg. fresh or frozen tortellini
• 4 oz. chopped salami
• 4 oz. Provolone cheese, cut in 2 x 1/4-inch strips
• 1 (11 oz.) can sweet corn, drained
• 1 (9 oz.) pkg. frozen spinach, thawed and squeezed to drain
• 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
• 1 (6 oz.) can sliced olives, drained
• 1 1/2 c. prepared creamy Italian salad dressing
• 1 tsp. Dijon mustard
• 1/2 c. grated Parmesan cheese
• 1 (2 oz.) jar pimiento, drained (optional)

1. Cook tortellini as directed on package.
2. Drain; rinse with cold water.
3. In a large bowl, combine tortellini, salami, Provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In a small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well.
4. Pour dressing over salad; blend well. Pour dressing over salad; toss gently.
5. Top with remaining olives and Parmesan cheese.
6. Cover; refrigerate 1 to 2 hours.
7. Garnish with pimiento before serving, if desired.
8. Makes 8 (1 1/2 cup) servings.

salami, provolone cheese, sweet corn, frozen spinach, hearts, olives, italian salad dressing, mustard, parmesan cheese, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662341 (may not work)