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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, tortellini, folded salami piece, ripe olive and parsley sprig if
desired on a toothpick or short skewer.
Yield: 40 appetizers.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |