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 pepperoncini salad peppers
16 red or yellow cherry tomatoes
2/3 cup bottled Italian salad dressing

1. 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.
2. 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.
3. *Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.

Makes 20 servings

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