
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.
4. Herb-Balsamic Vinaigrette: In a screw-top jar, combine 1/3 cup olive oil or salad oil; 1/3 cup white balsamic, balsamic, or red wine vinegar; 1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 1 teaspoon sugar; and 1 clove garlic, minced. Cover and shake well.
Add your review
Your holiday decorating starts with just a few clicks using our FREE screen savers!
| Snazzy Thanksgiving Sides 100 Members | |
| Christmas Cookie Swap Greatness 314 Members | |
| Yummiest Pumpkin Recipes 200 Members | |
| Cozy Fall Desserts 156 Members | |
| Thanksgiving Potluck Recipes 124 Members |