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Antipasto Tortellini Salad

Serves: 12
Total Calories: 449

Ingredients

1 (16-ounce) package fresh or frozen uncooked cheese tortellini
1 cup (4 oz.) chopped salami
4 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain
1 (6-ounce) jar marinated artichoke heart, drained, chopped
1 (6-ounce) can (1 1/2 cups) pitted ripe olives, drained, sliced
1 1/2 cups purchased creamy Italian dressing
1 teaspoon Dijon style mustard
1/2 cup grated Parmesan cheese
1 (2-ounce) jar diced pimientos, drained, if desired

Directions:

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 I to 2 hours to blend flavors. Just before serving, garnish with pimiento.

Nutrition Per Serving (1 cup): Calories 350 Protein 13g Carbohydrate 28g Fat 21g Sodium 910mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 449
Calories from Fat: 181

This Antipasto Tortellini Salad recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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