As your guests nibble these special-occasion skewers, they'll savor many of the flavors of traditional Italian antipasto, including salami, tortellini, and artichoke hearts. These appetizers can be ready in 30 minutes, then chilled until serving time.
- 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.
- 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.
- 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)
- Per serving:
- 89 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 10 mg chol.,
- 578 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet