Antipasto Kabobs

16   refrigerated cheese-filled tortellini (about 2 ounces)*
6 ounces  thinly sliced salami or other thinly sliced cooked meat

1 14-ounce can  artichoke hearts, drained and halved or quartered

16 large  pimiento-stuffed green olives

16   pickled banana peppers or small pepperonchini salad peppers

16   red or yellow cherry tomatoes
1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing

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.

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.

*Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.

Herb-Balsamic Vinaigrette:

In a screw-top jar, combine 

1/3 cup olive oil or salad oil; 

1/3 cup white balsamic, balsamic, or red wine vinegar; 

1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 

1 teaspoon sugar; and 

1 clove garlic, minced. 

Cover and shake well.

Shared by Mary Ann Hartley

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