Antipasto kabobs

This recipe by Kendra Doss was published in Taste of Home, Healthy Cooking magazine. Without a lot of time, I didn't skewer the pieces, but instead presented all of the marinated items on a nice plate.

Yield: 12 servings
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  • 1 cup(s) Refrigerated cheese tortellini
  • 1/2 cup(s) Balsamic vinegar
  • 1/4 cup(s) Grated Parmesan cheese
  • 1/4 cup(s) Minced fresh basil
  • 2 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) Olive oil
  • 2 teaspoon(s) Honey
  • 1/4 teaspoon(s) Pepper
  • 1 can(s) 14 oz. Water packed artichoke hearts Rinsed and drained
  • 1 Large green pepper Cut into 1-inch pieces
  • 1 cup(s) Grape tomatoes
  • 1 cup(s) Pitted ripe olives
  • 1/4 pound(s) Thinly sliced ham or other deli meat Cut into 1-inch strips
  • 12 Wooden skewers Soaked


  1. cook tortellini according to package directions.

  2. Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn over to coat. Refrigerate for 4 hours or overnight.

  3. Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives, and folded ham onto a skewer.
April 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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