1 (16 ounce) package fresh or frozen cheese tortellini
I cup (4 ounces) chopped genoa salami
4 ounces provolone cheese, cut into 2x1/4 inch strips
1 can (11 ounce) vacuum-packed whole kernel corn, drained
1 package (9 ounce) frozen spinach. Thaw and place in
cheesecloth..squeeze tightly to drain then chopped.
1 jar (6 ounces) marinated artichoke hearts, drained, chopped
1 can (6 ounces) pitted ripe olives, drained and sliced thinly
1 1/2 cups prepared creamy Italian salad dressing
1 teasp. Dijon mustard
1/2 cup grated parmesan cheese
1 jar (2 ounces) diced pimento, drained, if desired.
Cook tortellini to desired doneness as directed on package.
Drain; rinse with cold water.
In a 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...fold all in gently.
Top with remaining
olives and parmesan cheese.
Cover, refrigerate 1 to 2 hours to
blend flavors.
Just before serving, garnish with pimento.
~~Enjoy~~ Sure helps to have some extra hands..as this is a lot
of chopping.
Any salami will work..but I have always used genoa.
Does not look like a lot as you cook pasta...but when all put together..makes a nice bowl full.
Submitted by Ebbtide
November 24, 1999
Source: (with modifications) Military Lifestyle Magazine. May 1992.
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