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Best Antipasto Salad Recipe

Best Antipasto Salad Recipe

Ingredients :

  • 16 oz. pkg fresh/frozen cheese tortellini
  • 4 ounces chopped salami
  • 4 ounces provolone cheese, cut into — 2 x 1/4″ strips
  • 11 oz. can corn — drained
  • 9 oz. package frozen spinach, thawed — squeezed to drain
  • 6 oz. jar marinated artichoke hearts — drained/chopped
  • 6 ounce can pitted ripe olives — drained/sliced
  • 1 1/2 cups prepared creamy Italian salad dressing
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 2 ounce jar diced pimiento, 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 1 – 2
hours to blend flavors. Just before serving, garnish with pimiento.

Best Antipasto Salad Recipe
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