Antipasto Tortellini Salad

Serves: 8
Total Calories: 726


1 (16-ounce) package cheese tortellini, uncooked
1/4 pound salami, cubed
1/4 pound provolone cheese, cut into strips
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
1 (6-ounce) can black olives, drained, sliced and divided
1 1/2 cups Italian salad dressing
1/2 cup grated Parmesan cheese


Cook tortellini according to package directions; drain and rinse in cold water. Combine tortellini, salami, provolone cheese, artichokes and one cup olives in a large bowl; set aside. Combine salad dressing and Parmesan cheese; pour over tortellini mixture and toss gently. Top with remaining olives. Refrigerate one to 2 hours to blend flavors.

Tip: Serve a salad supper for a change of pace…try a pasta salad, a chicken or tuna salad and a tossed salad. Crusty, buttered bread and a simple dessert complete the meal.

Nutritional Facts:

Serves: 8
Total Calories: 726
Calories from Fat: 322

This Antipasto Tortellini Salad recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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