Shelly's Recipe

ANTIPASTO TORTELLINI SALAD III

Category: Pasta Salads

1 (16 oz) pkg fresh or frozen cheese-filled tortellini
4 oz chopped salami and provolone cheese, cut into strips
1 (11 oz) can whole kernel corn, drained
1 (( oz) pkg frozen spinach, thawed and squeezed to dray
1 (6 oz) jar marinated artichoke hearts, drained, chopped
1 (6 oz) can pitted ripe olives, drained, sliced
1 1/2 cups creamy Italian salad dressing
1 tsp Dijon mustard
1/2 cup grated parmesan cheese
1 (2 oz) jar diced pimientos, drained

Cook pasta al dente, drained and rinsed n cold water. In a large bowl, combine pasta and next 6 ingredients.

In a small bowl, combine dressing, mustard and 1/4 cup parmesan cheese; blend well. Pour dressing over salad; toss gently. Toss with remaining parmesan cheese. Cover, refrigerate 1-2 hours to blend flavors. Just before serving, garnish with pimentos.