Antipasto Tortellini Salad Recipe

Antipasto Tortellini Salad Recipe

  • 1 (16 ounce) package fresh or frozen uncooked cheese-filled tortellini
  • 1 (9 ounce) box Green Giant® Frozen Spinach
  • 1 cup chopped salami
  • 4 ounces provolone cheese, cut into 2×1/4×1/4-inch strips
  • 1 (11 ounce) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained
  • 1 (6 ounce) jar marinated artichoke hearts, drained, chopped
  • 1 (6 ounce) can 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 ounce) jar diced pimientos, drained (optional)
  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.
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