Antipasto Kabobs

3 09 2012

This great idea was brought to us by….you guest it…Pinterest! Of course I had to make a few tweaks of my own. Brought these to a Labor Day cookout this weekend and they were gobbled up in no time!

Antipasto Kabobs

The following makes 24 skewers with leftovers (http://www.thehungryhousewife.com/2011/02/antipasto-kabobs.html):

  • Package of three cheese tortellini, cooked to al dente
  • Jar of large pitted black olives
  • Jar of green olives
  • Package fresh mozzarella balls (small or medium size)
  • 1/4 lb hard salami
  • 1/4 lb sandwich pepperoni
  • Cherry or grape tomatoes
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • Fresh basil, sliced
  • Skewers

Cook the tortellini to al dente, according to the package instructions. Drain, and let cool.

To build the skewers, I used a tomato, two black olives, a mozzarella ball, piece of pepperoni folded, two tortellinis, another mozzarella ball,  piece of salami folded, two green olives and finally another tomato. Top with sliced basil.

At this point you can cover tightly and store the skewers in the fridge for a few hours. Before serving, drizzle the skewers with some olive oil and balsamic vinegar and season with salt and pepper to taste.

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