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Antipasto Kabobs

Here is an appetizer I made for my guild, and used left over tortellini in soup. Marion in Hotlanta.

Antipasto Kabobs

1 pkg. (9 ozs.) refrigerated cheese tortellini
40 pimiento-stuffed olives
1 10 oz. container grape tomatoes
3/4 cup Italian salad dressing
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. 

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