ANTIPASTO TORTELLINI SALAD

1 (16-oz.) package fresh or frozen cheese tortellini
4 ounces chopped salami (1 cup)
4 ounces provolone cheese, cut into 2x1/4x1/4-inch strips
1 (11 oz) can Green Giant Niblet whole kernel sweet corn, drained
1 (9 oz.) package green giant harvest fresh frozen spinach, thawed, squeezed to drain
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
1 (6 oz) can pitted ripe olives (1 1/2 cups), drained and sliced, divided use
1 1/2 cups purchased creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated parmesan cheese, divided use
1 (2-oz.) jar diced pimiento, drained (optional garnish)

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; set aside.

In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; combine well.

Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 to 2 hours to blend flavors.

Just before serving, garnish with pimiento, if desired.

Makes 8 servings (1 1/2-cups each)
Source: Recipe booklet: Pillsbury Salads, The Pillsbury Company