Antipasto Kabobs


Antipasto Kabobs
Makes: 16 servings
Prep 30 mins Chill 2 hrs to 24 hrs
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Antipasto Kabobs
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.

From the Test Kitchen*
  • If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.
Herb-Balsamic Vinaigrette
Ingredients
  • 1/3 cup  olive oil or salad oil
  • 1/3 cup  white balsamic, balsamic, or red wine vinegar
  • 1 tablespoon  fresh thyme, oregano, or basil, crushed 1/2 tsp dried thyme, oregano, or basil, crushed
  • 1 teaspoon  sugar
  • 1 clove garlic, minced
Directions

1. In a screw-top jar, combine olive oil or salad oil; white balsamic, balsamic, or red wine vinegar; snipped fresh thyme, oregano, or basil or dried thyme, oregano, or basil, crushed; sugar; and garlic, minced. Cover and shake well.

Nutrition Facts (Antipasto Kabobs)
  • Servings Per Recipe 16,
  • cal. (kcal) 89,
  • Fat, total (g) 6,
  • chol. (mg) 10,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 578,
  • Percent Daily Values are based on a 2,000 calorie diet
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