Ingredients for Antipasto Kabobs
- 1 (1 pound) package refrigerated cheese tortellini
- 1 (7 ounce) jar pimento stuffed olives, drained
- 1 (6 ounce) can pitted black olives, drained
- 1/2 cup Italian salad dressing
- 1 (4 ounce) package hard salami, sliced
- wooden skewers, as needed
- 1 cup pitted Kalamata olives, drained
- 1/2 cup pitted Castelvetrano olives, drained
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Antipasto Kabobs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Antipasto Kabobs
- Cook 1 pound of cheese tortellini according to package directions. Do not overcook.
- Drain the tortellini and rinse under cold water to stop the cooking process.
- In a large resealable bag, combine the cooked tortellini, 1 cup pitted Kalamata olives, 1/2 cup pitted Castelvetrano olives, and 1/2 cup Italian salad dressing.
- Seal the bag tightly and refrigerate overnight to allow the flavors to meld.
- The next day, drain off and discard the salad dressing.
- Prepare your skewers: On each skewer thread one stuffed olive, one folded piece of salami (about 2 inches), one tortellini, another folded piece of salami (about 2 inches), and one black olive.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
5g
Carbs
0g
