antipasto kabobs

★★★★★ 2 Reviews
mrsjoepie avatar
By Angela Pietrantonio
from Woonsocket, RI

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

★★★★★ 2 Reviews
serves 20
prep time 30 Min

Ingredients For antipasto kabobs

  • 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
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How To Make antipasto kabobs

  • 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
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