Nancy's Kitchen - Tried and Tested Recipes
Here is an appetizer I made for my guild, and used left
over tortellini in soup. Marion in Hotlanta.
1 pkg. (9 ozs.) refrigerated
40 pimiento-stuffed olives
oz. container grape tomatoes
3/4 cup Italian salad
40 thin slices pepperoni
20 thin slices
hard salami, halved
1 8 oz block mozzarella cheese
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 tomato, stuffed olive,
folded pepperoni slice, tortellini, folded salami piece,
and cheese cube on bottom to help it stand up on a
toothpick or short skewer.
Yield: 40 appetizers.
Note: make sure to cook tortellini just shy of al
dente and use wooden skewers.
I made the large
pack of tortellini and used the left overs for the
Italian sausage tortellini soup.