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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
19g
Carbs
2g
