Clarion County Recipe of the Day: Antipasto Kabobs
This appetizer will be a hit at your next barbecue!
9 oz. package refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup 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 large bowl, combine the tortellini, olives, and salad dressing. Toss to coat; cover and refrigerate for at least four hours.
~Drain and discard marinade.
~For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, and ripe olive on a toothpick.
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