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

Tags: Antipasto Salad, cuisine, recipe, salad