Angela Pietrantonio Recipe

Antipasto Kabobs

By Angela Pietrantonio mrsjoepie


Recipe Rating:
 2 Ratings
Serves:
20
Prep Time:

Angela's Story

These appetizers were a huge hit at my son's graduation this past summer!
From "tasteofhome.com"

Ingredients

1 pkg
(9 ounces) refrigerated cheese tortellini
40
pimiento-stuffed olives
40
large pitted ripe olives
3/4 c
italian salad dressing
40
thin slices pepperoni
20
thin slices hard salami, halved

Directions Step-By-Step

1
Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
2
Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers.

2 kabobs ~ 4 points

About this Recipe