Tuesday, March 15, 2011

Antipasto Kabobs

16 refrigerated cheese filled tortellini, about 2 oz
6 oz. thinly sliced salami or other thinly sliced cooked meat
1 can artichoke hearts, drained and halved or quartered, 14 oz
16 large pimiento stuffed green olives
16 pickled banana peppers or small pepperoncini salad peppers
16 red or yellow cherry tomatoes
1 recipe herb balsamic vinaigrette or 2/3 cup bottled Italian salad dressing, recipe follows
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. Put kabobs in single layer in shallow plastic storage containers. Drizzle Herb Balsamic Vinaigrette over kabobs. Cover land chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kebabs. Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese for the tortellini
Herb Balsamic Vinaigrette: In screw top jar, mix 1/3 cup olive or or salad oil; 1/3 cup white balsamic, balsamic or red wine vinegar, 1 Tbsp. snipped fresh thyme, oregano, or basil, or 1/2 tsp. dried thyme, oregano or basil and 1 clove garlic, minced. Cover and shake well.

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