cook tortellini according to package directions.
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.
Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives, and folded ham onto a skewer.
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