Antipasto Kabobs Recipes

Steps:

• 1. 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.
• 2. 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. 2 kabobs ~ 4 points

Steps:

• Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
• Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
• Drain and discard dressing.
• On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.

Steps:

• In medium nonmetal bowl or resealable food storage plastic bag, mix sugar, salt, garlic, vinegar, oil and mustard. Add cheese, tomatoes and olives. Cover and refrigerate at least 2 hours to marinate.
• With slotted spoon or tongs, remove cheese, tomatoes and olives from marinade. On each of 20 decorative toothpicks or bamboo skewers, alternate cheese, tomatoes, olives and basil. Serve immediately or refrigerate until serving time.

Steps:

• Cook tortellini according to package directions.
• Quarter artichoke hearts.
• Thread cooled tortellini, artichokes, olives, meat choice, provolone, and cherry tomatoes onto 40 skewers skewers.
• Place in a shallow baking dish or refrigerator container.
• Drizzle with salad dressing turning to coat.
• Cover and chill at least 4 hours then drain well before serving.

Steps:

• Cook cheese-filled tortellini according to package directions, omitting salt. Drain and cool.
• Thread tortellini and next 4 ingredients onto 25 wooden skewers.
• Place in a 13x9 inch dish and drizzle with salad dressing, turning to coat.
• Cover and chill at least 4 hours.
• Drain before serving.