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Antipasto Kabobs Recipe

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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Antipasto Kabobs Recipe

Prep: 35 min. + marinating

Yield: 20 Servings

35 35

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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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.

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

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Reviews for Antipasto Kabobs

Antipasto Kabobs

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(1-10) of 16 reviews

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Reviewed on Mar. 18, 2013 by RoxyAZ

This recipe was easy and worked well for a party but I think the Italian dressing is a bit too strong. I'm not sure I would use it next time.

Reviewed on Feb. 03, 2013 by iviciccj

What a great appetizer! It's healthy and pretty. I used salami, ham, green pimento olives, marinated artichokes and tortellini. I received many compliments on such an easy app.

Reviewed on Jan. 09, 2013 by ButterLovingGirl

I've made them 3 times in 1 month and loved by every one! I used spinach and regular tortellini.

Reviewed on Dec. 26, 2012 by fireside335

I've made these several times always to great reviews! I end the kabob with a small cheese cube and serve them standing upright! Thanks for posting this recipe!!

Reviewed on Aug. 20, 2012 by amyc121

Made this a couple times to bring to parties--even thought it's easy, it has impressed every time. I've noticed if you only cook the tortellini to al dente (the minimum cooking time on the package), it stays firm enough to stay on the skewers, even after marinating overnight.

Reviewed on Jun. 24, 2012 by Beths228

Huge hit! Use the wooden skewers and the tortellini will stay on! Added roasted peppers, tomatoes and mozzarella to some!

Reviewed on Jun. 20, 2012 by the_family_cook

These were super easy to make and look great! I brought these to a birthday potluck. They were a big hit.

Reviewed on May. 22, 2012 by onenonblonde

When I make these (and that's often, in the summertime!) I thread the ingredients onto stalks of rosemary. Just strip all but the tips of rosemary. And I dry the leftover rosemary for later use. Gets rave reviews-especially from the bf and his buddies from OHIO! Thanks for posting, Denise.

Reviewed on Mar. 07, 2012 by scrambledwithcheese

Good recipe, but the food kept sliding off the skewers. Next time I'd just throw it all together as a salad.

Reviewed on Jan. 28, 2012 by Hogar

Convenient, because it can be made ahead of time if you are entertaining and it makes a great appetizer good to eat at any time. Try it, you will love it!!! ???

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