Ingredients

• 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
•   1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing

Directions

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.