TORTELLINI KABOBS

8 ounces fresh or frozen cheese tortellini
1/2 pound salami, thinly sliced
1 (5 oz.) jar pimiento-stuffed green olives
1/2 cup Italian salad dressing

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. Cut each piece of salami in half.

In large bowl, combine all ingredients. Cover; refrigerate 4 to 6 hours or overnight to blend flavors.

TO SERVE:
Thread tortellini on 3 to 4-inch skewers, alternating with folded salami slices and olives.

Makes 3 dozen kabobs
Source: Pillsbury Classic Cookbooks Appetizers & Snacks