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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.
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.