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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 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.

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 25 reviews

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Reviewed on Mar. 05, 2011 by Littlegal

A wonderful no-brainer appetizer.

Reviewed on Jan. 10, 2011 by ChefKat64

I took these appetizers to a New Year's Eve party where they got rave reviews. My skewers were a little longer than the ones pictured, so I also added chunks of artichokes hearts. For the marinade/dressing, I used a packaged Garlic-Parmesan dressing mix and made it with red wine vinegar and olive oil. This a great, easy recipe that will get you lots of accolades!

Reviewed on Dec. 28, 2010 by Mulberry227

I made these for my sister-in-law's baby shower. They were a hit.

Reviewed on Dec. 28, 2010 by Nickster

Delicious and easy, we made them for Thanksgiving and Christmas and I've been asked to bring them to New Years.

Reviewed on Dec. 27, 2010 by cmischke

Easy and delicious

Reviewed on Oct. 15, 2010 by bjcox150

I used cubed genoa sausage instead of hard salami. Added mozzeralla balls.

Very good. Good presentation.

Reviewed on Oct. 05, 2010 by robyn530

What a fun idea! They were a huge hit at my party.

Reviewed on Sep. 29, 2010 by miaskids

I will make them quite often. In fact I probably will make them for every party I have or attend

Reviewed on Sep. 29, 2010 by miaskids

I had these at a party and they were the best appetizers I have ever had . If you use colored tortellini they're even more colorful I can't wait to have a party and make them.

Reviewed on Jul. 03, 2010 by mtnmamaB&B

perfect!

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