Categories: Side dishes

Ingredients

• 1 (16 oz) package of fresh or frozen cheese tortellini
• 4 oz (1 cup) chopped salami
• 6 oz provolone cheese, cut into 2” x 1/4” x 1/4” sticks
• 1 (11 oz) can sweet corn, drained
• 1 (9 oz) package of frozen spinach thawed, squeezed to drain and chopped fine
• 1 (6 oz) jar marinated artichoke hearts, drained and chopped
• 1 (6 oz) can pitted, sliced ripe olives (1 1/2 cups), drained
• 1 1/2 cups creamy Italian salad dressing
• 1 teaspoon Dijon mustard
• 1/2 cup grated parmesan cheese
• 1 (2 oz) jar diced pimiento , drained, if desired

Directions

1. Cook tortellini to desired tenderness as directed on the package. Drain. Rinse with cold water.

2. In a large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.

3. In a small bowl combine the salad dressing, mustard and half of the parmesan cheese. Blend well.

4. Pour dressing over salad, toss gently. Top with remaining olives and then remaining parmesan cheese.

5. Cover and refrigerate 2 hours or overnight to blend flavors.

6. Just before serving garnish with pimiento.

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