Antipasto Kabobs
As your guests nibble these special-occasion skewers, they'll savor many of the flavors of traditional Italian antipasto, including salami, tortellini, and artichoke hearts. These appetizers can be ready in 30 minutes, then chilled until serving time.
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
Makes 16 kabobs.
Ingredients
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16 refrigerated cheese-filled tortellini (about 2 ounces)*
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6 ounces thinly sliced salami or other thinly sliced cooked meat
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1 14-ounce can artichoke hearts, drained and halved or quartered
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16 large pimiento-stuffed green olives
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16 pickled banana peppers or small pepperoncini salad peppers
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16 red or yellow cherry tomatoes
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1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing
Directions
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.
3.
*Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.
4.
Herb-Balsamic Vinaigrette: In a screw-top jar, combine 1/3 cup olive oil or salad oil; 1/3 cup white balsamic, balsamic, or red wine vinegar; 1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 1 teaspoon sugar; and 1 clove garlic, minced. Cover and shake well.
Nutrition information
Calories 89, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 578 mg, Carbohydrate 5 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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