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Antipasto Kabobs Recipe

Photo by: Taste of Home

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My husband and I met at a cooking class and have loved creating menus and entertaining ever since. These do-ahead appetizers are always a hit.—Denise Hazen, Cincinnati, Ohio

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20 Servings
Prep: 35 min. + marinating

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
Fresh parsley sprigs, optional

Directions

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.
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.

Antipasto Kabobs published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p37

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Reviews for Antipasto Kabobs (4)

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Antipasto Kabobs

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Reviewed on Oct. 15, 2009 by SMLing

great recipe when have to bring Hors d'oeuvre somewhere --easy make-ahead--can change ingredients to whatever antipasto ingredients you like...but should use skewers!!

Reviewed on Jan. 27, 2009 by jawilkin

I have done these so many times, & they are delicious. I like to use the shorter k-bob skewers, and make a centerpiece with them...foam shaped foot ball, etc....

Reviewed on Jan. 06, 2009 by cntbailey

I could not find toothpicks long enough so I just put in a bowl. Everyone loved it in my Bunco Club! Just get thick up meats and cut it into bit size!

Reviewed on Dec. 22, 2008 by chubbercheeks

YUMMY and easy! Made these for a Christmas party, and everyone loved them!

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Antipasto Kabobs Recipe

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Ingredients