Ingredients
1 package (9 ounces) refrigerated cheese tortellini40 pimiento-stuffed olives40 large pitted ripe olives3/4 cup Italian salad dressing40 thin slices pepperoni20 thin slices hard salami, halved
Preparation
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.
Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.
