Ingredients for Anti Pasto Appetizers
- Cheese Tortellini
- Green Olives
- Black Olives
- 6 ounces salami
- 4 ounces pepperoni
- Muenster Cheese
- Approximately 40 small wooden toothpicks
- Italian Dressing
How to Make Anti Pasto Appetizers
- Cook tortellini according to package directions. Drain well and set aside to cool completely.
- In a large bowl, combine the cooled tortellini and halved Kalamata olives.
- Pour Italian dressing over the tortellini and olives; toss to coat evenly.
- Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Once marinated, drain the tortellini and olives well to remove excess dressing.
- Cut the salami into 40 quarters.
- Cut the pepperoni into 40 halves.
- Prepare 40 small (about 1/2 inch) cubes of provolone cheese.
- Assemble the skewers: Thread one olive, one piece of salami, one tortellini, one piece of pepperoni, and one cheese cube onto each toothpick.
- Repeat until all ingredients are used.
- Refrigerate the skewers until ready to serve. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
19g
Carbs
2g
