Tasty and Easy Recipes

Ingredients:
1 16-ounce package fresh or frozen cheese tortellini
4 ounces provolone cheese, cut into 2″x1/4″ strips
1 11-ounce can corn, drained
1 9-ounce package frozen spinach, thawed, squeezed to drain
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 6-ounce can pitted ripe olives, drained and sliced
1-1/2 cups creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
1 2-ounce jar diced pimiento, drained, if desired

Method:
Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.
In very large bowl, combine tortellini, 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 to 2 hours to blend flavors.
Just before serving, garnish with pimiento.