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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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Reviewed on Jun. 24, 2010 by pbozek

I did an Antipasto Kabob Bar. The guests of all ages loved it. I put out the ingredients on different plates and bowls and had long skewers for the guests to fill up. (I used cubed sausage and salami for the meats) I also made a sample Kabob. They got to pick the items they liked best and had a wonderful time. Some of the kids had a stick of olives but the looks on their faces were priceless.

Reviewed on Jun. 22, 2010 by bettyloufisher

This recipe was great and very easy. Everyone at a party I attended loved them. I will always make them when I have to bring something to a function. Yum......

Reviewed on Jun. 21, 2010 by willardk

This recipe was delicious! And I liked the idea of marinating the tortellini and olives for more taste. After making all the kabobs I dribbled my italian dressing over them again just for an added kick. Everyone loved them! :)

Reviewed on Jun. 09, 2010 by aware

I made these for a wedding shower and they disappeared quickly. I made them again for a retirement party and substituted the black olive for a cherry tomato. Again people couldn't get enough. Presentation is also very pretty.

Reviewed on May. 28, 2010 by wickedwillow11

These were a huge hit at my holiday party. Delish!

Reviewed on May. 12, 2010 by lindavsmith

I have been making these for years. It's always requested for family functions. I found the approx. 4inch wooden toothpicks with the decorative tops work best. Just the right size.

Reviewed on Mar. 26, 2010 by 3monkeesmama

We have potlucks at work every Saturday during the busy season, and I get requests for this all the time! My family loves when I make it because I always make more than I need and they get the leftovers to eat! I add cubes of mozerella and serve it with pepperoncinis on the side.

Reviewed on Feb. 01, 2010 by Alexsmommyislearningtocook

so pretty, always looks impressive

Reviewed on Dec. 02, 2009 by williamsegraves

These were great, though they do take a while to make so start early!

Reviewed on Nov. 29, 2009 by virggie

this recipe has been a hit at all parties that I have taken it to. Many have ask for recipe

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