Antipasto Kabobs Recipe
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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 20
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 3/4 cup italian salad dressing
- 1 package (9 ounces) refrigerated cheese tortellini
- 40 pimiento-stuffed olives
- 40 large pitted ripe olives
- 40 thin slices pepperoni
- 20 thin slices hard salami halved
- fresh parsley sprigs optional
- Carbohydrate 1.47002375 g
- Cholesterol 0 mg
- Fat 3.43994625 g
- Fiber 0.281600004196167 g
- Protein 0.1074075 g
- Saturated Fat 0.51879125 g
- Serving Size 1 1 serving (18g)
- Sodium 222.49475 mg
- Sugar 1.18842374580383 g
- Trans Fat 0.449907999999999 g
- Calories 36 calories
Directions 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. Originally published as Antipasto Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p37 Print Add to Recipe Box Email a Friend
