Ingredients:
- 20 cheese tortellini
- ½ cup Italian dressing
- 1 cup olives (20 pieces)
- ½ cup fresh basil leaves (20 pieces)
- 20 slices salami
- 1 pint grape tomatoes (20 pieces)
- 1 jar marinated artichoke hearts (20 pieces)
- 20 slices pepperoni
- 6 ounces cheddar cheese (or bocconcini mozzarella balls) (20 one-inch pieces)
- 20 cocktail picks (6-inch wooden skewers)
Instructions:
- Cook tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with Italian dressing. Cover the bowl with plastic cling wrap and refrigerate for 15 minutes up to 2 hours. Drain the marinade.
- Prepare the remaining ingredients and arrange them in front of you. Thread the items onto cocktail picks (or 6-inch wooden skewers) making sure to alternate between different colors and textures. I threaded the items in the following order: black olive, basil, tortellini, salami, tomato, artichoke heart, pepperoni, black olive, and cheese.
- Serve with a side of olive oil and balsamic vinegar, with a drizzle of balsamic glaze, or with pesto, if desired.
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