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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Antipasto Tortellini salad Recipe

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This recipe for Antipasto Tortellini salad is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz) package uncooked cheese tortellini
4 oz chopped salami
4 oz promolone cheese, cut into small strips
1 (11 oz) can corn, drained
1 (9 oz) package frozen spinach, thawed, squeeze to drain
1 (6 oz) jar marinated artichoke hearts, drained, chopped
1 (6 oz) can pitted ripe olives, drained and sliced
1 1/2 cups creamy Italian salad dressing
1 teaspoon dijon mustard
1/2 cup Parmesan cheese
Directions:
Directions:
Cook tortellini as directed on package. Drain; rinse with cold water.

In bowl, combine tortellini, salami, cheese, corn, spinach, artichoke hearts and 1 cup of olives.

In small bowl, combine salad dressing, mustard and 1/4 cup 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.
Number Of Servings:
Number Of Servings:
12

 

 

 

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