Antipasto Kabobs

Antipasto Kabobs

Today I will be going to a family gather. It is suppose to be a pool party, but I don't think the sun knew anything about our plans. It has been ungodly hot for the past week and wouldn't you know it today it is cloudy out. However the temperature is in the 70's. I'm still going to go in the pool if I can persuade others to go in too.

This party just so happens to be a potluck. I am bringing one of my favorite appetizers for summer. It is a recipe that I got from a Taste of Home recipe book. I like it because it is quick and goes well with a cold beverage, if you know what I mean.

I have tweaked this recipe for those that don't like olives, which happens to be my children. Instead of olives I use cubed cheese. You can use any type of cheese that you like. Pepper Jack cheese though is really good on these kabobs.

So I need to be getting to my party so here is the recipe. It's easy enough to still make it for Labor day festivities. Enjoy!

My pretty platter of appetizers.

Antipasto Kabobs
1 pkg (9ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 C Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved

Cook tortellini according to package directions; drain and rinse in cold water.
In a resealable plastic bag, combine the tortellini, olives and salad dressing. Seal and refrigerate for 4 hours or overnight.
Drain and discard dressing. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick.

Makes 40 appetizers