Creamy Italian Antipasto Salad

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  • Prep Time: 15 minutes
  • Servings: 4


  • 2 cups Marie’s Creamy Italian Dressing
  • 1–2 lbs. tortellini cheese pasta, pre-cooked
  • 6 oz salami, chopped into small cubes
  • 6 oz provolone cheese, cut into strips
  • 1 (12 oz) can corn, drained
  • 8 oz artichoke hearts, marinated, drained and chopped
  • 1 small jar pimentos, drained and diced
  • 1 small can black olives, drained and sliced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste


In a large bowl, combine tortellini, salami, provolone cheese, corn, artichoke hearts and olives. Mix gently, as the pasta is delicate and will break apart easily. In a small bowl, combine dressing and 1/2 of the Parmesan cheese. Pour the dressing over the pasta mixture and toss gently. Top with remaining Parmesan cheese to finish. Refrigerate one hour to blend flavors. Before serving, top with pimentos.