Antipasto Skewers
Try this Antipasto Skewers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1/2 teaspoon italian seasoning
- 10 oz. cheese tortellini
- 1/2 cup kraft zesty italian salad dressing
- 50 kalamata olives
- 25 green olives
- 50 grape tomatoes
- 50 thinly slices of salami (i used calabrese)
- 25 marinated baby mozzarella balls
- 100 spinach leaves (can subsitute basil)
- 25 12- inch wooden skewers
- Carbohydrate 262.229925 g
- Cholesterol 0 mg
- Fat 47.600475 g
- Fiber 84.4447530913353 g
- Protein 56.963925 g
- Saturated Fat 6.416175 g
- Serving Size 1 1 recipe (6481g)
- Sodium 3185.3025 mg
- Sugar 177.785171908665 g
- Trans Fat 5.113035 g
- Calories 1489 calories
Cook tortellini according to package directions. Drain and rinse with cold water. In a sealable container, combine the tortellini, dressing, and seasoning. Refrigerate for 1-4 hours, stirring the contents a few times. Gather remaining ingredients when ready to assemble skewers. There will most likely be leftover tortellini so grab tortellini directly from the container and put it on the skewer. Fold the salami slices into fourths. Fold the spinach leaves in half. Thread the wooden skewer the following way: kalamata olive, tomato, spinach, tortellini, spinach, salami, cheese, tortellini, spinach, salami, green olive, spinach, tomato, kalamata olive.
