Antipasto Kabobs

Name: Antipasto Kabobs
Prep time: 30 min
Ingredients: 16 refrigerated cheese-filled tortellini (about 2 ounces)*; 6 ounces thinly sliced salami or other thinly sliced cooked meat; 1 ounce artichoke hearts, drained and halved or quartered; 16 large pimiento-stuffed green olives; 16 pickled banana peppers or small pepperoncini salad peppers; 16 red or yellow cherry tomatoes; 1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing

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Prep Time: 30 minutes

Author : Better Homes & Gardens

Ingredients

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16 refrigerated cheese-filled tortellini (about 2 ounces)*6 ounces thinly sliced salami or other thinly sliced cooked meat1 ounce artichoke hearts, drained and halved or quartered16 large pimiento-stuffed green olives16 pickled banana peppers or small pepperoncini salad peppers16 red or yellow cherry tomatoes1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing

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Instructions

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Step 1

Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6-inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Place kabobs in a single layer in shallow plastic storage containers.

Step 2

Drizzle Herb-Balsamic Vinaigrette or Italian dressing over kabobs. Cover and chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kabobs.