"The belly rules the mind."--Spanish Proverb

Antipasto Tortellini salad Recipe

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This recipe for Antipasto Tortellini salad, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, June 30, 2007

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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