MINI TORTELLINI KABOBS

INGREDIENTS

• 1 (8 ounce package) refrigerated cheese tortellini

• 1/2 cup Italian salad dressing

• 6 thin slices (4 ounces) provolone cheese, cut into small squares

• 50 thin slices salami

• 50 pimiento-stuffed green olives

• toothpicks

DIRECTIONS

1. Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.)

2. Drain tortellini and discard the marinade. On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive. Serve and enjoy!

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