Antipasto Skewers

By Carolanne

This recipe is from bakerbynature.com.

Recipe tested by Alysha Witwicki

Ingredients

• 9 ounces packaged cheese tortellini
• 1/2 cup Italian salad dressing
• 1/2 teaspoon Tabasco sauce
• 40 kalamata olives
• 40 grape tomatoes
• 40 thin slices Genoa salami
• 20 baby mozzarella balls
• 40 pieces basil, torn
• 20 pieces chopped artichoke hearts
• 20 long wooden skewers

Details

Adapted from jsonline.com

Preparation

Step 1

Cook tortellini according to package directions; drain and quickly rinse in cold water.

In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate at least 15 minutes or up to 4 hours. When ready to assemble, drain and discard any remaining marinade.

For each skewer, thread an olive, tomato, basil, tortellini, basil, folded salami slice, mozzarella ball, tortellini, basil, folded salami piece, artichoke heart, tomato, olive. You can switch up the arrangement if you like. Serve immediately.