Antipasto Salad

[devonsmom]

 

  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