(9 ounces) refrigerated cheese tortellini
large pitted ripe olives
italian salad dressing
thin slices pepperoni
thin slices hard salami, halved
1Cook 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.
2Drain 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