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ANTIPASTO KABOBS
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.
TO SERVE: 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.
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