Antipasto Kabobs
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
40
ingredients
- 255.14 g cheese tortellini
- 396.89 g artichoke hearts, drained
- 170.09 g ripe olives, drained
- 170.09 g pimento stuffed olives
- 226.79 g pepperoni slices or 226.79 g hard salami
- 226.79 g provolone cheese, cut in 1/2 inch cubes
- 473.19 ml cherry tomatoes
- 177.44 ml low-fat Italian parmesan dressing
directions
- 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.
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Reviews
-
This was a quick and tasty appetizer. I was just making this for my DH and I for an evening snack when I realized I only had about a dozen skewers. I combined the remaining ingredients to make a pasta salad and had that for dinner while I waited for the kebabs to chill--it was yummy. I think the next time I make them, I will add some roasted red pepper or sun dried tomato for extra flavor and color. Thanks for posting WiGal. Made and reviewed for ZWT4.
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These were tasty, and easy. They do take quite a while to skewer, but afterward they look really nice. My guests and I thought there was a little something missing (though they were nearly polished off by about 10 people, so I'm not saying they were bad, by any means!). Maybe some green pepper, or marinated pepperoncini - Something with a little bite or kick - we're the kind of people who enjoy jalapenos in our sushi, though. :) I used whole wheat tortellini (and no one said anything other than did I make it? hahahahha), quartered artichoke hearts and kalamatas. Thank you for a lovely appetizer. Made for ZWT4.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin