refrigerated cheese-filled tortellini (about 2 ounces)*
ounces thinly sliced salami or other thinly sliced cooked meat
14 ounce can artichoke hearts, drained and halved or quartered
large pimiento-stuffed green olives
pickled banana peppers or small pepperoncini salad peppers
red or yellow cherry tomatoes
1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing
- 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.
cup olive oil or salad oil
cup white balsamic, balsamic, or red wine vinegar
clove garlic, minced
- 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