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Antipasto Kabobs

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

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
  • 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

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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