- 9 ounce(s) package refrigerated cheese tortellini
- 14 ounce(s) can quartered artichoke hearts drained
- 6 ounce(s) can black olives drained
- 1 pound(s) provolone cheese cut in 1 inch cubes
- 1/2 pound(s) 2 inch round thin pepperoni slices
- 16 ounce(s) bottle reduced fat parmesan italian salad dressing
- 25 12 inch wooden skewers
- Cook tortellini according to package directions, omitting salt. Drain and cool. Thread tortellini and next four ingredients onto wooden skewers. Place in a 13 x 9 inch dish; drizzle with salad dressing, turning to coat. Cover and chill at least 4 hours. Drain before serving.
This recipe is a personal recipe added by betsykersey and has not been tested or endorsed by MyRecipes.
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Antipasto Kabobs Recipe at a Glance
- COURSE: Appetizers