Not a casserole or terribly unique, but popular at potlucks:
An assortment of antipasti, or cold appetizers including marinated vegetables and salami, are combined with tortellini and Italian dressing.
1 (16-ounce) package fresh or frozen uncooked cheese tortellini
1 cup (4 oz.) chopped salami
4 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain
1 (6-ounce) jar marinated artichoke hearts, drained, chopped
1 (6-ounce) can (1 1/2 cups) pitted ripe olives, drained, sliced
1 1/2 cups purchased creamy Italian dressing
1 teaspoon Dijon style mustard
1/2 cup grated Parmesan cheese
1 (2-ounce) jar diced pimientos, 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 I to 2 hours to blend flavors. Just before serving, garnish with pimiento.
I make that exact salad but add one lb. large peeled cooked shrimp, hugely popular. Surprised it doesn’t have a name like Antipasti salad.
And the very large bowl is critical or you break the cheese and stuffing out of the tortellini. Pasta must stay intact, whichever you use.
I like that one, with tortellini and salami.