Antipasto Kabobs Recipe

Antipasto Kabobs Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

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

[X]

Rate Antipasto Kabobs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

[x]

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!

See More Recipes >
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