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Antipasto Kabobs
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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
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,
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |