If you are looking for a quick and easy crowd pleaser, you must try these antipasto kabobs! They are a celebration for the eyes, and an exploration of flavors! Every time we serve them they seem to disappear right before our eyes! Enjoy!


Yield: 24 servings


  • 5 oz package of refrigerated tri- color cheese tortellini
  • 24 pimiento stuffed green olives
  • 24 large pitted black olives
  • 1/2 cup Italian salad dressing
  • 24 thin slices pepperoni
  • 12 thin slices peppered salami, halved
  • Fresh parsley sprigs


  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
  2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig on the knotted bamboo pick.

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