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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Antipasto Tortellini Salad |
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Serves: 12 Print this RecipeServing Size: 1 cup Vickie Cox - Wilkes-Barre, Pennsylvania Bake-Off® Contest 35, 1992 Prize Winner An assortment of antipasti, or cold appetizers including marinated vegetables and salami, are combined with tortellini and Italian dressing. 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 hearts, 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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