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Antipasto Kabobs

 Antipasto Kabobs
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
20 ServingsPrep: 35 min. + marinating


  • 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.