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Antipasto Salad

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.

Preparation:
Cook tortellini to desired doneness as directed on package; drain, rinse with cold water. In 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; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento.

Serves: 1

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This recipe was added on 27-Aug-2001 and has been viewed 3841 times.




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