This is an all-time favorite recipe of mine and I’ve had a few friends want the recipe so I decided to post it today! The recipe is from my Better Homes and Garden “Anyone Can Cook” Cookbook :) It’s on Amazon for like $3.00!!
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Antipasto 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 (I love the real Italian Dry Salami)
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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 (See Below)
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: (I bolded the ingredients I use.)
In a screw-top jar, combine 1/3 cup extra virgin 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.
In a screw-top jar, combine 1/3 cup extra virgin 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.
