2011 Easy Antipasto Kabobs

By boandozzy

1 kabob equals 90 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 356 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Originally published as Antipasto Kabobs in Healthy Cooking October/November 2010, p30

Ingredients

• 1 cup refrigerated cheese tortellini
• 1/2 cup balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1/4 teaspoon pepper
• 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
• 1 large green pepper, cut into 1-inch pieces
• 1 cup grape tomatoes
• 1 cup pitted ripe olives
• 1/4 pound thinly sliced deli ham, cut into 1-inch strips
• 12 wooden skewers (6 inches)

Preparation

Step 1

Cook tortellini according to package directions.

Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn to coat. Refrigerate for 4 hours or overnight.

Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives and folded ham onto a skewer.
Yield: 12 kabobs.