16       oz. fresh/frozen cheese tortellini
4         oz. chopped salami
4         oz. 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         oz. can pitted ripe olives - drained/sliced
1 1/2  C prepared creamy italian salad dressing
1         tsp. dijon mustard
1/2     C grated parmesan cheese
2        oz. 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 C. 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.