antipasto kabobs

Name: Antipasto Kabobs
Prep time: 30 min
Yield: 20
Ingredients: 1 package(s) (9 ounces) refrigerated cheese tortellini; 40 - pimiento-stuffed olives; 40 - large pitted ripe olives; 3/4 cup(s) italian salad dressing; 40 - thin slices pepperoni; 20 - thin slices hard salami, halved

(2 RATINGS)

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Angela Pietrantonio

Woonsocket, RI

Updated on Dec 28, 2011

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

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I made these this past summer for a few gatherings out in the backyard, they were the first to go!

prep time 30 Min

cook time

method ---

yield 20 serving(s)

Ingredients

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

How To Make antipasto kabobs

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.

Step 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
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