Categories: Appetizers

Ingredients

• 9 oz. pkg. 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

Directions

1. Cook tortellini as directed; drain and rinse in cold water. In a large Ziploc bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.

2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick or short skewer.

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